Cream Of Dill Pickle Soup
Share recipe
Description
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.
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
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.
Nutrition Facts
serving: 4 servings
calories: 149.9 kcal
carbohydrates: 5.2 g
protein: 1.8 g
saturated fat: 8.7 g
cholesterol: 39.7 mg
sodium: 153.1 mg
fiber: 0.4 g
sugar: 0.8 g