Dill Pickle Soup


User Avatar
Member since 2006
No Video

Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

This recipe is from The Henry Ford Museum in Dearborn, Michigan; where I worked for many years. I am a brown-bagger myself but if this was on the menu I always ordered it. Before I left my position there I asked the chef for her recipe and this is what I received.


Ingredients You'll Need

1/2 C. carrots, grated
1/2 C. celery, diced small
3/4 C. onion, diced
1 T. garlic, minced
1/2 C. butter
1/2 C. flour
3 C. chicken broth
3 C. water
2 C. potatoes, cubed
3 C. dill pickles, grated
1 1/2 C. sour cream
1 1/2 C. heavy cream or half & half
salt, pepper and dill to taste


Directions

Saute carrot, celery, onion and garlic in butter, add flour to create a roux. Cook for approximately 10 minutes. Add broth and water, bring to a boil. Add potatoes and pickles. Coo until potatoes are tender, lower heat, slowly add cream then sour cream. Season with salt, pepper and dill. Cook until warmed through. Do not boil! Makes 8 servings.


Questions, Comments & Reviews



More Great Recipes: Misc. Soup/Stew | Soup
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart