The Best Recipes Cream Of Dill Pickle Soup

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Cream Of Dill Pickle Soup

"The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich."

Ingredients :

3 tablespoons butter, divided
1 small white onion, diced
1 dill pickle, diced
2 cups water
1/2 cup dill pickle juice
1 sprig fresh dill, roughly chopped
3/4 cup half-and-half
1/8 teaspoon celery salt
1 tablespoon all-purpose flour

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

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.

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.

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