Best Dill Pickle Soup
Best Dill Pickle Soup recipe
Yield
8 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | quarts |
chicken broth
|
*
|
| 1 ½ | cups |
pickles, dill
shredded or finely chopped |
|
| 1 | cup |
white wine
or additional broth |
*
|
| ½ | medium |
onions
finely chopped |
|
| 3 | tablespoons |
sugar
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 4 | cloves |
garlic
minced |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
dill weed
|
|
| 1 | teaspoon |
curry powder
|
|
| ½ | teaspoon |
white pepper
|
|
| 2 |
bay leaves
|
*
|
|
| 2 | cups |
milk
warm |
|
| Optional | |||
| 1 | dash |
food coloring
green |
*
|
|
croutons
to desired amount |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 118 | ml |
all-purpose flour
|
|
| 1.5 | quarts |
chicken broth
|
*
|
| 355 | ml |
pickles, dill
shredded or finely chopped |
|
| 237 | ml |
white wine
or additional broth |
*
|
| 0.5 | x |
onions
finely chopped |
|
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
vinegar
|
|
| 15 | ml |
worcestershire sauce
|
|
| 4 | cloves |
garlic
minced |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
dill weed
|
|
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
white pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 473 | ml |
milk
warm |
|
| Optional | |||
| 1 | dash |
food coloring
green |
*
|
| 1 | x |
croutons
to desired amount |
*
|
Directions
In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth.
Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish if desired.
