Cream Of Dill Pickle Soup

Prep Time:
10 mins

Cook Time:
15 mins

Total Time:
25 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.

Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.

Stir celery salt into soup and bring to a simmer.

Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

Cook's Notes:

This recipe is even better when chilled over night and rewarmed for serving. This gives it a chance for all of the flavors to meld. The same can be said for most soups and stews. This recipe goes great with a Reuben or a pastrami and Swiss cheese sandwich.

Heavy whipping cream can be substituted for the half-and-half, if desired.

Nutrition Facts (per serving)

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