It sounds odd, but Dill Pickle Soup is really tasty and satisfying!
After parting company with a tooth recently, all my menu called for was soup. No problem; soup is one of my comfort foods. When I was offered Dill Pickle Soup I was intrigued. Now it is my new favorite soup. Best of all, it’s easy and quick to make and it is really inexpensive.
Here is the list of ingredients and how I tweaked them:
DILL PICKLE SOUP
2 tablespoons butter or oil
1/2 cup flour
7 cups chicken broth *Make your own broth to save the big bucks; use bouillon + water if you have no broth
1/2 cup very finely chopped dill pickles *I used the food processor
2 tablespoons dill pickle juice *add this as you process the pickles
2 tablespoons + 1 pinch white sugar
1 tablespoon Worcestershire sauce *Remember, the Kitchen Police will not arrest you if you do not have this in your pantry!
2 teaspoons minced garlic *I used garlic powder and nobody died
4 teaspoons onion powder *I know; it sounds excessive. It’s perfect.
1 teaspoon curry powder *Raise your hand if you ever had curry powder on hand…grin…
1 teaspoon dill weed
1/2 teaspoon pepper
2 cups warm milk
Melt the butter in a large soup kettle over medium heat. Whisk in flour and cook til it becomes pale and light brown. May take a coupla minutes. Whisk in chicken broth until thickened and smooth. Crank the heat to medium high, add dill pickles, juice and all; add sugar, W. sauce, garlic, onion, dill, curry and pepper. Bring to a simmer, then reduce the heat to medium LOW and simmer for about 5-7 minutes. Remove from heat and whisk in warm milk. This will serve 4 people.
***Mother Connie prefers a soup that is a bit thicker than this recipe made. To accommodate this, I used some of the liquid from the soup pot with a spoonful of cornstarch, stirred it well, and added that back into the soup. I whisked the whole business until it was the soupy consistency we prefer. I could also have added leftover mashed potatoes or instant potato flakes.
The fun of cooking is the opportunity to be creative. And devouring what you create!
I did not calculate the cost of this soup but I know it’s way less costly than most soups. It will go really well with your favorite sandwich and a piece of fruit.
If you are a user of food stamps from the SNAP program; if you utilize food commodities; if you love dill pickles and enjoy being frugal, this will be ideal for you! Those of you who depend on food pantries will find this recipe useful as well!
Drop us a line about your experience with this creation: foodstampscookingclub@gmail.com. Thanks!
The FTC wants you to know there are links in this post. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly
.gif)
I would never have thought this soup would be fit to eat but my neighbor made some awhile ago. She actually used shredded carrots in hers. Iit was surprisingly delicious!
Thank you for helping us with our food costs and food prep, Mother Connie
Marla
Oh, Marla, I am so happy to hear from you! I know that some people do add carrots to this dish-mostly for color. It would also add nutritional value. At our house we like a smooth soup with a little body so “smashed” taters would do well, too. That’s the fun of cooking!
Thanks for popping in to have your say!
Hugs
Mother Connie