Dill Pickle Soup
contributed by anne f (foxwold@ix.netcom.com)
This is an absolutely AMAZING soup. Light in texture, slightly sweet, strangely enough. Would be a very interesting first course with fish entree.
Ingredients
- 1/4 cup butter
- 1/2 cup flour, all-purpose
- 1 1/2 quarts broth (my best results with chicken)
- 12 ounces dill pickle, (about 14) shredded or chopped
- 1 cup white wine
- 1/2 each onion, finely chopped
- 3 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 4 each garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon dill
- 1 teaspoon curry powder, (optional)
- 1/2 teaspoon white pepper
- 2 each bay leaves
- 2 cups milk, warm
Directions
In large kettle, melt butter. Add flour, cook and stir until bubbly. Gradually add broth. Add next twelve ingredients, bring to boil over medium heat. Reduce heat, add milk. Remove bay leaves. Add green food coloring if desired, garnish with croutons. Makes 8 servings.
This page last updated 8/28/2000
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