I slightly adapted the original recipe
by Chef Otto of Portland, Oregon.
This very unusual Dill Pickle Soup tastes fantastic! It
always surprises my guests when they discover that it has dill pickles in it.
Excellent for a dinner party to give your meal a spectacular start. I've
used this wonderful soup in several of my dinner party menus. Try it - you'll like it!
Check out more of Linda's great
Soup, Stew and Chili Recipes.
Don't forget to check out my
Grilled Peppery Pinot Noir Tenderloin dinner menu and
Pork Loin with Pumpkin Sage Bread Pudding dinner menu which include this fantastic Dill Pickle Soup.
Dill Pickle Soup Recipe:
Yields: 6 servings
Prep time: 20 min
Cook time: 30 min
3 tablespoons butter
1/4 cup finely-chopped white
1/2 cup dry white
1/2 cup plus 1 tablespoon all-purpose
5 cups water
1 1/2 cups dill pickle juice (from the pickle jar)
2 teaspoons dried
dill weed, crushed
1/2 cup heavy cream,
whipping cream, or milk
Salt and white pepper to taste
1 large dill pickle, cut julienne
a large soup pot over medium heat, melt butter. Add onion and sauté until soft.
Add white wine and continue cooking until almost all the liquid evaporates. Reduce
heat to low and whisk in flour (do not let the flour brown) until combined.
Add water and pickle juice, whisking or stirring into onion mixture. Bring
just to a slow boil, stirring constantly, until soup just slightly thickens.
Add dill weed. Stir in whipping cream or milk; season with salt and white pepper to taste. Remove from heat.
Serve in individual soup bowls and garnish with julienne dill pickles.
Makes 6 servings.