Name: Dill Pickle Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Dill Pickle Soup

1. 1 cup butter, cubed -

2. 1/2 medium onion, finely chopped -

3. 3 to 4 garlic cloves, minced -

4. 1/2 cup all-purpose flour -

5. 1-1/2 quarts chicken broth -

6. 1 cup white wine or additional chicken broth -

7. 12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups) -

8. 3 tablespoons sugar -

9. 2 tablespoons vinegar -

10. 1 tablespoon Worcestershire sauce -

11. 2 teaspoons salt -

12. 1 teaspoon dill weed -

13. 1 teaspoon curry powder -

14. 1/2 teaspoon white pepper -

15. 2 bay leaves -

16. 2 cups whole milk -

17. Optional: croutons, fresh dill, cracked black pepper -

How to cook deliciously - Dill Pickle Soup

1. Stage

In a large saucepan, heat the butter over medium heat. Add the onion and cook until the pieces are tender, three to five minutes. Add in the garlic and cook for another minute, stirring occasionally.

2. Stage

Stir in the flour until it is blended with the vegetables. Gradually whisk in the chicken broth and the white wine until everything is blended.

3. Stage

Add the pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. Let the soup come to a boil, then cook for three to five minutes, stirring constantly. The soup should have a thick consistency.

4. Stage

Reduce the heat, and slowly stir in the milk. Remove the bay leaves, then ladle the soup into bowls and serve with croutons, fresh dill and fresh cracked pepper, as desired.