Dill Pickle Soup Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

I slightly adapted the original recipe by Chef Otto of Otto and Anita's Schnitzel House in 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!

Dill Pickle Soup

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.

Shop What's Cooking America - Easy on-line shopping for all your soup making needs such as soup pots, soup ladles, cast iron Dutch ovens, crock pots/slow cookers, vegetable peelers, soup bowls, soup spoons, and Linda's favorite Super-Fast Thermapen Thermometer.

Follow What's Cooking America on Facebook

Dill Pickle Soup Recipe:

Recipe Type: Soup, Pickles, Wine, Cream
Yields: 6 servings
Prep time: 20 min
Cook time: 30 min


3 tablespoons butter
1/4 cup finely-chopped white onion
1/2 cup dry white wine
1/2 cup plus 1 tablespoon all-purpose flour
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


pot of Dill Pickle SoupIn 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.


What's Cooking AmericaŠ copyright 2004-2016 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy