DILL PICKLE RECIPES RECIPES

Name: Dill Pickle Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings (2 quarts).
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

DILL PICKLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dill Pickle Soup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 17

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

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 in 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, serve with croutons, dill and black pepper.

Nutrition Facts : Calories 338 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1982mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

DILL PICKLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dill Pickle Soup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 17

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

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 in 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, serve with croutons, dill and black pepper.

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