Dill Pickle Soup

Total Time Prep/Total Time: 20 min.
Yield 8 servings (2 quarts)
Test Kitchen Approved
Use up that jar of pickles in this creamy and tangy dill pickle soup. Enjoy it as an appetizer, or add in hearty vegetables and proteins to make it a filling meal in itself.

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.

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
Recipe Creator

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