Cream Of Dill Pickle Soup Recipes

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CREAM OF DILL PICKLE SOUP



Cream Of Dill Pickle Soup image

The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich.

Provided by Captain K

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons butter, divided
1 small white onion, diced
1 dill pickle, diced
2 cups water
½ cup dill pickle juice
1 sprig fresh dill, roughly chopped
¾ cup half-and-half
⅛ teaspoon celery salt
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 5.2 g, Cholesterol 39.7 mg, Fat 13.9 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 8.7 g, Sodium 153.1 mg, Sugar 0.8 g

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP



Zupa Ogórkowa: Polish Creamy Dill Pickle Soup image

This creamy Polish dill pickle soup recipe is common in Eastern Europe, which is known for pickling favorite fruits, vegetables, meats, and eggs.

Provided by Barbara Rolek

Categories     Side Dish     Lunch     Appetizer     Soup

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 medium onion ( halved and sliced )
4 cups chicken broth (or vegetable)
4 large garlic dill pickles (about 3 cups chopped)
2/3 cup pickle juice (or water)
4 large potatoes (peeled and cut into 1/2-inch cubes)
2 tablespoons all-purpose flour
1 cup sour cream
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: sugar (to taste)
Garnish: fresh dill (chopped)

Steps:

  • Gather the ingredients.
  • Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.
  • Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
  • In a small bowl, blend flour with sour cream.​
  • Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
  • Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened.
  • Adjust seasoning with salt and pepper, and optional sugar.
  • At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise .
  • Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.

Nutrition Facts : Calories 354 kcal, Carbohydrate 56 g, Cholesterol 36 mg, Fiber 6 g, Protein 8 g, SaturatedFat 6 g, Sodium 2259 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

DILL PICKLE SOUP



Dill Pickle Soup image

Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!

Provided by Heather K.

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
½ cup all-purpose flour
7 cups chicken broth
½ cup finely chopped dill pickles
2 tablespoons dill pickle juice
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
4 teaspoons onion salt
1 teaspoon dill weed
1 teaspoon curry powder
½ teaspoon white pepper
2 bay leaves
2 cups warm milk

Steps:

  • Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g

DILL PICKLE SOUP



Dill Pickle Soup image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 8

5 tablespoons butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
1 cup flour
1 cup sour cream
Salt
Pickle juice

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.

CREAM OF BARLEY AND DILL SOUP



Cream of Barley and Dill Soup image

Have lots of dill at the moment as the stores won't sell just one sprig. :-) That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me.

Provided by justcallmetoni

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup shallot, chopped
2 teaspoons oil
1 teaspoon salt
3/4 cup quick-cooking barley
1 3/4 cups fat free chicken broth or 1 3/4 cups vegetable broth
3 cups water
1 carrot, sliced into thin coins (optional)
1 tablespoon water
3 tablespoons low-fat sour cream
1/8 teaspoon white pepper
3 tablespoons chopped fresh dill

Steps:

  • Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water.
  • Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.).
  • If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
  • Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth.
  • Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste.
  • Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

Nutrition Facts : Calories 188.5, Fat 4.5, SaturatedFat 1.4, Cholesterol 4.4, Sodium 813.5, Carbohydrate 32.7, Fiber 6, Sugar 0.4, Protein 5.9

DILL PICKLE SOUP



Dill Pickle Soup image

This 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 More Pickle Recipes»

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

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 warm whole milk
Dash green food coloring, optional
Croutons, optional

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.

Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

DILL PICKLE SOUP



Dill Pickle Soup image

Make and share this Dill Pickle Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h5m

Yield 1 batch

Number Of Ingredients 12

1 lb sour dill pickle, including the juice
1 cup onion, chopped
2 cloves garlic, minced
6 cups stock (see below)
1/2 cup carrot, diced
2 cups lean pork, cooked, shredded
2 tablespoons butter, softened
2 tablespoons flour
2 tablespoons fresh dill or 1 tablespoon dried dill, chopped
1 cup heavy cream
lemon juice
1 cup sour cream

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.

Nutrition Facts : Calories 1675.1, Fat 157.9, SaturatedFat 96.2, Cholesterol 506.7, Sodium 6014.1, Carbohydrate 58.6, Fiber 10.5, Sugar 23.1, Protein 15.8

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