Dill Pickle Soup

Submitted by Gwanny Hill

"If you like dill pickles, try this! It smells wonderful, tastes great, and is a good conversation piece! It can be made ahead, reheated, and served hot or cold. Cold soup in hot weather can be a refreshing experience! This soup differs somewhat from other dill pickle soups posted on "Zaar"."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 1⁄2 cup butter or 1/2 cup margarine
• 1⁄4 cup all-purpose flour
• 24 ounces chicken broth
• 3⁄4 cup dill pickle, shredded to yield 3/4 cup
• 1⁄2 cup white wine
• 1 small onion, minced
• 1 1⁄2 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 dash garlic powder
• 1 teaspoon salt
• 1⁄2 teaspoon dill weed
• 1⁄2 teaspoon curry powder
• 1⁄4 teaspoon white pepper
• 1 bay leaf
• 1 cup milk

directions

1. Melt butter in large sauce pan, add flour and stir until bubbly.
2. Gradually add chicken broth to butter mixture.
3. Bring to boil over medium heat and add pickles, wine, onion, sugar, vinegar, Worcestershire sauce, garlic powder, salt, dill weed, salt and pepper and bay leaf.
4. Simmer for 15-20 minutes.
5. Remove from heat and add milk to soup after first removing the bay leaf.
6. Refrigerate if not serving hot immediately.

Reviews

[littlePirate]

I have had dill pickle soup before and I really enjoy it. This recipe was pretty good. I would maybe use less onions. It is very rich so you won't want a huge bowl of it. It is best to have a little bit before your main meal. Yummy though. I am a pickle lover!