Crocus Restaurant Dill Pickle Soup Recipes

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DILL PICKLE SOUP



Dill Pickle Soup image

This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.-Nancy Ross, Salem, Oregon More Pickle Recipes»

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

1 cup butter, cubed
1/2 medium onion, finely chopped
3 to 4 garlic cloves, minced
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
1 cup white wine or additional chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups warm whole milk
Dash green food coloring, optional
Croutons, optional

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.

Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

CROCUS RESTAURANT DILL PICKLE SOUP



Crocus Restaurant Dill Pickle Soup image

This one looked perfect for for early autumn. It was just so interesting that it needed to be shared. Source: Andrew Wasielewski, Owner - Crocus Restaurant - Milwaukee, Wisconsin

Provided by Molly53

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb beef neck bone
1 cup assorted raw mixed vegetables (diced carrots, celery, onion, leek, Savoy cabbage)
2 cups diced kosher dill pickles
2 quarts water
2 cups diced raw potatoes
3 tablespoons flour
1 cup milk
salt

Steps:

  • In large pot, place neck bones, vegetables and pickles.
  • Add water and cook over medium heat 45 minutes.
  • Add potatoes and cook until soft, about 20 minutes.
  • Increase heat to medium-high.
  • Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
  • Season to taste with salt.
  • Remove neck bones and discard.
  • NOTE: This soup tastes best refrigerated and served the next day.

Nutrition Facts : Calories 97.8, Fat 1.7, SaturatedFat 1, Cholesterol 5.7, Sodium 490.1, Carbohydrate 17.4, Fiber 2.5, Sugar 1.7, Protein 3.7

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