Save on Pinterest

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»
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8-10 servings (2 quarts)

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 264 calories, 20g fat (12g saturated fat), 56mg cholesterol, 1579mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 4g protein.

Recommended Video