DILL PICKLE SOUP
This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.
Provided by Cathy
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- 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. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
- Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
Nutrition Facts : Calories 297 kcal, Carbohydrate 28.2 g, Protein 4.8 g, Fat 19 g, SaturatedFat 11.5 g, Cholesterol 50 mg, Sodium 537.6 mg, Fiber 2 g, Sugar 2.7 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
DILL PICKLE SOUP
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
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
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
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
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
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.
GERMAN DILL PICKLE SOUP
Don't let the name fool you. This is so delicious and everyone will think this is a gormet soup. (I couldn't find info on pickle juice, cumin, or lemon pepper)
Categories Appetizers / Soups / Salads German German Appetizers / Soups / Salads Low Fat Low Fat Appetizers / Soups / Salads Dinner Appetizers / Soups / Salads Dinner
Yield 12
Number Of Ingredients 9
Steps:
- 12 servings
- Saute' onions & celery in butter
- Add flour & cook to pale roux (approx. 10 min)
- Add all ingredients and cook 11/2 hrs (skim if
- needed)
- Puree and strain
- Add half and half.
- You can substitute low sodium pickles and make your own stock for less sodium
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
OTTO AND ANITA'S DILL PICKLE SOUP RECIPE
By Amy Hawkinson on October 29, 2013 - Otto and Anita's Bavarian Restaurant is Portland, Oregon's best-kept secret source for authentic German food. Spaetzle and strudel and schnitzel, oh my! But what gets top billing above the front door of their charming venue in Multnomah Village is the Dill Pickle Soup.
Provided by Forrest W.
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt Butter in a large pot over medium heat, add onion & saute until soft.
- Reduce heat and stir in flour. Do not brown.
- In a separate pot, combine water and pickle juice.
- Bring pickle juice mixture to a boil, then whisk into the main pot at once.
- Increase heat and bring to a boil, stirring constantly, until soup thickens.
- Season with chicken base, salt, and pepper.
- Add pickles and dill, stir in cream for desired texture.
Nutrition Facts : Calories 521.4, Fat 40, SaturatedFat 24.8, Cholesterol 127.3, Sodium 2554.1, Carbohydrate 36.5, Fiber 4.5, Sugar 5.5, Protein 6.7
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3.7/5 (6)Total Time 40 minsCategory Main CourseCalories 271 per serving
- In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer.
- In a large mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.
- Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne.
- Cook 5 more minutes, to thicken slightly, and remove from heat. Scoop into bowls and garnish with additional pickles and/or fresh dill. Enjoy!
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