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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.

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Dill Pickle And Sour Cream Soup Recipe