Cream Of Dill Pickle Soup recipe
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Ingredients
- 3 tablespoons butter, divided 1 small white onion, diced 1 dill pickle, diced 2 cups water ½ cup dill pickle juice 1 sprig fresh dill, roughly chopped ¾ cup half-and-half ⅛ teaspoon celery salt 1 tablespoon all-purpose flour
Nutrition Info
- 149.9 caloriescarbohydrate: 5.2 gcholesterol: 39.7 mgfat: 13.9 gfiber: 0.4 gprotein: 1.8 gsaturatedFat: 8.7 gservingSize: -sodium: 153.1 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Cream Of Dill Pickle Soup
Directions
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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.