Instant Pot Dill Pickle Soup Recipes

DILL PICKLE SOUP

Steps:

• Pulse onion, carrots, celery and garlic in food processor until the pieces are less than 1/2 inch. Alternatively, dice veggies into small pieces. Set aside. Separately, chop potatoes and rinse with cold water.

INSTANT POT DILL PICKLE SOUP

Steps:

• Add all ingredients to the pot except pickle juice, salt, heavy cream & flour.
• Put the lid on the pot and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the + or - button or dial to choose 5 minutes. High pressure.
• When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position, in short bursts, doing a controlled quick release, until you are sure that only steam, and no soup will spew out of the vent with the force of the release.
• Use an immersion blender to blend soup.If you don't have one you can mash it with a potato masher, or carefully blend in a blender, in small batches.
• Taste, add pickle juice in 1/4 cup increments until it's the right amount of pickle flavor for you. Add salt if desired (my pickles aren't salty, so I use 1/4 tsp, and that's enough).

DILL PICKLE SOUP

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.

DILL PICKLE SOUP

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.

CREAM OF DILL PICKLE SOUP

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.