Cream Of Dill Pickle Soup recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 153.1 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Stir celery salt into soup and bring to a simmer.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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.

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