Dill Pickle Soup Recipe
- 1 cup butter, cubed
- 1/2 cup all-purpose flour
- 1-1/2 quarts chicken broth
- 12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
- 1 cup white wine or additional chicken broth
- 1/2 medium onion, finely chopped
- 3 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 3 to 4 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon dill weed
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 2 bay leaves
- 2 cups warm milk
- Dash green food coloring, optional
- Croutons, optional
- 1. In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove the bay leaves. Add food coloring and garnish with croutons if desired. Yield: 8-10 servings (2 quarts).
1 serving (1 cup) equals 264 calories, 20 g fat (12 g saturated fat), 56 mg cholesterol, 1,579 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.
Reviews for Dill Pickle Soup
"Sodium is very High....eliminated extra salt and vinegar addedsmall amt sliced ginger instead of curry low sodium chicken broth and white wine to get the sodium down and carrots and celery...Its actually bright brighter in flavor w/o the additional..gave 2 stars as it is and 4 stars revised."
"Delicious!!! Perfect on a cold night. My son says it's the "pickle chips soup""
"Very tangy, but just what I wanted. I liked it more then the rest of my family. I used those giant dill pickles to make grating easier & I grated a couple carrot into it too. I also substituted half the amount of heavy cream for the milk. I have a feeling this is one of those recipes that will be even better the next day."
"I have been making Dill Pickle Soup since it was first published in TOH oh so many years ago. I especially love making it as a 1st course for a holiday dinner. Over the years I've shared this recipe with many."
"I made this soup for our church's lenten soup supper. It was a hit; but most people said this was not a soup you could eat in large portions. It would be better served at a multi-course meal, where a small portion would be served. It definetly has a unique flavor that not everyone will enjoy; but certainly worth trying."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.