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    You are in: Home / Recipes / Dill Pickle Soup Recipe
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    Dill Pickle Soup

    Dill Pickle Soup. Photo by gunthera1

    1/1 Photo of Dill Pickle Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    1 hrs 5 mins

    0 mins

    Dancer^'s Note:

    From: Cheryl Brooks Unusual Soups

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Drain the pickles, reserving the juice, and slice them thinly.
    2. 2
      Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min.
    3. 3
      Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned.
    4. 4
      Incorporate the pickles and cook together for 1 min.
    5. 5
      Ad 1 cup stock and bring to a boil, scraping up any browned particles.
    6. 6
      Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots.
    7. 7
      Simmer uncovered for 15 min.
    8. 8
      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.
    9. 9
      Cook 2 min until the soup thickens.
    10. 10
      Remove from the heat and stir in the heavy cream.
    11. 11
      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.
    12. 12
      Stock: this can be a well-flavored chicken or veal, or a brown stock.
    13. 13
      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.

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    Ratings & Reviews:

    • on November 20, 2005

      55

      This recipe is exactly the same as the one I make at home quite frequently. The only thing that I do differently, is omitting the pork. I love this soup and am quite happy to see this specific recipe here. I agree that you need to use a good quality stock. I would add that I recommend using one with low salt content because the pickle juice and pickles salt the soup quite well on their own.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dill Pickle Soup

    Serving Size: 1 (1245 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1675.1
     
    Calories from Fat 1421
    84%
    Total Fat 157.8 g
    242%
    Saturated Fat 96.2 g
    481%
    Cholesterol 506.7 mg
    168%
    Sodium 6014.1 mg
    250%
    Total Carbohydrate 58.6 g
    19%
    Dietary Fiber 10.5 g
    42%
    Sugars 23.0 g
    92%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    stock

    lean pork

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