Cream Of Dill Pickle Soup Recipes

Steps:

• Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
• Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
• Stir celery salt into soup and bring to a simmer.
• Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

Steps:

• Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
• Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.

Steps:

• Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
• Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

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.

Steps:

• In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg and butter and stir into broth.
• Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

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.