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Dill Pickle And Sour Cream Soup

Country.Chef's picture
  Butter 3 Tablespoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  All purpose flour 5 2⁄3 Tablespoon (1/3 Cup Plus 1 Tablespoon)
  Water 5 Cup (80 tbs)
  Pickle juice 1 1⁄2 Cup (24 tbs), strained
  Crisp dill pickles 4 Large, diced
  Dried dill/4 teaspoon fresh dill 2 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Poultry seasoning 1⁄8 Teaspoon
  Salt To Taste
  White pepper 1⁄8 Teaspoon
  Diced pickle 1 Tablespoon (For Garnish)

In a large pot or Dutch oven over medium heat, melt the butter.
Add onion and saute until onion is soft.
Add wine and continue to cook until almost all liquid has evaporated.
Reduce heat to low and stir in flour.
Be careful not to let it brown.
In a separate bowl, combine water and pickle juice, then whisk into onion and wine all at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Add diced pickles and dill.
Chill well.
Before serving, stir in sour cream.
Add poultry seasoning, salt, and pepper.
If desired, garnish each serving with diced pickle.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1111 Calories from Fat 542

% Daily Value*

Total Fat 62 g94.9%

Saturated Fat 36.6 g183%

Trans Fat 0 g

Cholesterol 156.6 mg52.2%

Sodium 1641 mg68.4%

Total Carbohydrates 106 g35.2%

Dietary Fiber 6 g24.1%

Sugars 9.2 g

Protein 20 g40.1%

Vitamin A 51.9% Vitamin C 18.5%

Calcium 40.7% Iron 56.6%

*Based on a 2000 Calorie diet

Dill Pickle And Sour Cream Soup Recipe