You’ve heard of chilled cucumber soup, but what about changing things up a bit and trying a hot dill pickle soup? Traditionally Polish, this recipe is loved by pickleheads worldwide for its unique balance of sweet, sour and salty flavors. Chock full of fresh vegetables in a hearty broth, dill pickle soup is great as an appetizer or as a meal when paired with our bacon and dill buttermilk biscuits!
Dill Pickle Soup
Servings: 8Print Recipe
- 4 Tbsp. butter
- 1 small onion, finely chopped
- 4 Tbsp. all-purpose flour
- ¼ cup milk
- ¼ cup brine from the pickle jar
- 4 cups chicken broth
- 1 all-purpose potato, peeled and diced
- ½ tsp. curry powder
- 8 Vlasic® Farmers Garden® Kosher Dill Spears, chopped
- 1 cup sour cream
- Fresh dill, snipped
- Melt butter over medium heat in large saucepot and cook onion, stirring occasionally, 5 minutes or until tender. Stir in flour and cook, stirring constantly, 2 minutes or until starting to brown. Stir in milk and cook until thickened and blended well.
- Add pickle brine and broth and cook, whisking constantly, 2 minutes or until starting to thicken. Stir in remaining ingredients and bring to a boil over medium-high heat.
- Reduce heat to low and simmer 20 minutes or until potato is tender and soup has thickened.
- Serve in bowl, dolloped with sour cream and garnished, if desired, with diced vegetables from the pickle jar. Sprinkle with fresh dill.
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