- 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
- 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).
Reviews forDill Pickle Soup
"Will certainly make again! I didn't add the vinegar, wine or salt & the soup was amazing. Going to try it when the 'pickle-loving g'kids' come for a visit"
"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 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."