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Dill pickle soup
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| Artist: |
_ |
| Categories: |
Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Butter or margarine | | 1/2
| cup | All-purpose flour | | 1 1/2
| quart | Chicken broth | | 12
| oz | Dill pickles, shredded or | | | -finely chopped(about 1 ?/td> | | | -cups) | | 1
| cup | White wine or additional | | | -chicken broth | | 1/2
| each | Medium onion, finely chopped | | 3
| tbsp | Sugar | | 2
| tbsp | Vinegar | | 1
| tbsp | Worchestershire sauce | | 4
| each | Garlic cloves, minced | | 2
| tsp | Salt | | 1
| tsp | Dill weed | | 1
| tsp | Curry powder | | 1/2
| tsp | White pepper | | 2
| each | Bay leaves | | 2
| cup | Warm milk | | | OPTIONAL: | | | Dash green food coloring | | | Croutons |
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Procedures:
| 1 | In a large kettle, melt butter. | | 2 | Add flour; cook and stir until bubbly. | | 3 | Gradually add broth. | | 4 | Add the next 12 ingredients; bring to a boil over medium heat. | | 5 | Reduce the heat; add milk. | | 6 | Remove bay leaves. | | 7 | Add food coloring and garnish if desired |
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