Dill Pickle Soup Recipes

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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

POLISH DILL PICKLE SOUP



Polish Dill Pickle Soup image

Memories! An other dish my Momma made! Yes jar pickles are used! Very Inexpensive for when times are hard! Instant flour http://www.ochef.com/21.htm

Provided by Rita1652

Categories     Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
chopped fresh dill
sour cream
salt and pepper

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.

Nutrition Facts : Calories 78.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 28.1, Sodium 514.1, Carbohydrate 9.1, Fiber 1.4, Sugar 1, Protein 2.5

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.

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.

CHICKEN-DILL PICKLE SOUP



Chicken-Dill Pickle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
2 cups 1/2-inch cubes sourdough bread (about 2 slices)
1 leek (white and light green parts only), thinly sliced
7 cloves garlic, minced
2 russet potatoes (about 1 pound), cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 1/4 cups diced dill pickles (about 3), plus 1 to 2 tablespoons brine
2 cups chopped rotisserie chicken, skin discarded (about 10 ounces)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
Sour cream, for topping

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.

Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 84 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 23 grams, Sugar 4 grams

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Top Asked Questions

How to make pickled pickle soup?
It will become a staple in your household. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup.
How do you make pickled carrots and Dill soup?
Reduce to low and cook covered, stirring occasionally, until carrots are tender. While the soup simmers chop the dill and slice some pickle for garnish. Remove soup from heat. Stir in 1 cup of the Greek yogurt. Ladle soup into bowls and garnish with dollops of yogurt, chopped dill, and sliced pickles.
How do you cook pickled dill pickles?
Add the broth and the dill pickles. Bring to a boil. Cover, reduce the heat and simmer gently for about 20 minutes. In a small saucepan over medium heat, melt the butter. While stirring, add the flour and cook until the mixture turns pale gold. Whisk in the milk and bring to a boil while stirring constantly.
How do you cook Dill soup in a crock pot?
This soup should be a smooth soup, not chunky. Place into the crockpot and add the dill. Cook on low for 6-8 hours until the vegetables are tender and falling apart. Around half an hour before serving, add in the pickle and the pickle juice.

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