- 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
- 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.
04/13/2018
recipepes.com
Cream Of Dill Pickle Soup, recipe
PT15M
PT1H
5
455 calories
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