Time 25m Yield 4 Number Of Ingredients 9 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.
Time 45m Yield 6 Number Of Ingredients 12 Steps:
Gather the ingredients. Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes. Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. In a small bowl, blend flour with sour cream. Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle. Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened. Adjust seasoning with salt and pepper, and optional sugar. At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise . Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.
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.
Time 45m Yield 8 servings Number Of Ingredients 8 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water. Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.). If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm. Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth. Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste. Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
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.
More about “cream of dill pickle soup recipes”
Time 1h5m Yield 1 batch Number Of Ingredients 12 Steps:
Drain the pickles, reserving the juice, and slice them thinly. Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min. Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned. Incorporate the pickles and cook together for 1 min. Ad 1 cup stock and bring to a boil, scraping up any browned particles. Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots. Simmer uncovered for 15 min. Add the shredded port and cook 15 min more. Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend. Cook 2 min until the soup thickens. Remove from the heat and stir in the heavy cream. Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream. Stock: this can be a well-flavored chicken or veal, or a brown stock. The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.
