DILL PICKLE SOUP
Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!
Provided by Heather K.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g
DILL PICKLE SOUP
This 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 More Pickle Recipes»
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- 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 pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , 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, stir in food coloring and serve with croutons.
Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
EASY SLOW COOKER DILL PICKLE SOUP RECIPE
Provided by Coppermouse
Number Of Ingredients 14
Steps:
- Melt butter in the microwave and whisk in flour. Whisk in half the chicken broth. To the bowl of a slow cooker, add the remaining chicken broth and the butter, flour and broth mixture and whisk until combined. Add the pickle juice, pickles, potatoes, carrots, Old Bay™ Seasoning, salt, pepper and cayenne. 2. Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours. Stir in the yogurt (or sour cream) and cook another 5 minutes. Serve warm with pita chips and garnish with grated cheddar cheese if desired.
POLISH PICKLE SOUP
After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.
Provided by JonahLuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 17
Steps:
- Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
- Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
- Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.
Nutrition Facts : Calories 207 calories, Carbohydrate 30.6 g, Cholesterol 22.5 mg, Fat 7.1 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 2022.1 mg, Sugar 7.9 g
CROCUS RESTAURANT DILL PICKLE SOUP
This one looked perfect for for early autumn. It was just so interesting that it needed to be shared. Source: Andrew Wasielewski, Owner - Crocus Restaurant - Milwaukee, Wisconsin
Provided by Molly53
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large pot, place neck bones, vegetables and pickles.
- Add water and cook over medium heat 45 minutes.
- Add potatoes and cook until soft, about 20 minutes.
- Increase heat to medium-high.
- Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
- Season to taste with salt.
- Remove neck bones and discard.
- NOTE: This soup tastes best refrigerated and served the next day.
Nutrition Facts : Calories 97.8, Fat 1.7, SaturatedFat 1, Cholesterol 5.7, Sodium 490.1, Carbohydrate 17.4, Fiber 2.5, Sugar 1.7, Protein 3.7
DILL PICKLE SOUP
Make and share this Dill Pickle Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h5m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Drain the pickles, reserving the juice, and slice them thinly.
- Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min.
- Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned.
- Incorporate the pickles and cook together for 1 min.
- Ad 1 cup stock and bring to a boil, scraping up any browned particles.
- Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots.
- Simmer uncovered for 15 min.
- Add the shredded port and cook 15 min more. Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend.
- Cook 2 min until the soup thickens.
- Remove from the heat and stir in the heavy cream.
- Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream.
- Stock: this can be a well-flavored chicken or veal, or a brown stock.
- The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.
Nutrition Facts : Calories 1675.1, Fat 157.9, SaturatedFat 96.2, Cholesterol 506.7, Sodium 6014.1, Carbohydrate 58.6, Fiber 10.5, Sugar 23.1, Protein 15.8
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