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Dill Pickle Soup Exps Ft21 255 F 0629 1

Dill Pickle Soup

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 8 servings (2 quarts).
This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon

Ingredients

  • 1 cup butter, cubed
  • 1/2 medium onion, finely chopped
  • 3 to 4 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1-1/2 quarts chicken broth
  • 1 cup white wine or additional chicken broth
  • 12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
  • 3 tablespoons sugar
  • 2 tablespoons vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon dill weed
  • 1 teaspoon curry powder
  • 1/2 teaspoon white pepper
  • 2 bay leaves
  • 2 cups whole milk
  • Optional: croutons, fresh dill, cracked black pepper

Directions

  • 1. In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves.
  • 2. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.

Nutrition Facts

1 cup: 338 calories, 26g fat (16g saturated fat), 71mg cholesterol, 1982mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 4g protein.

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