Ingredients25 m servings 150 cals
- 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.
- Cook's 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.
Per Serving: 150 calories; 13.9 g fat; 5.2 g carbohydrates; 1.8 g protein; 40 mg cholesterol; 153 mg sodium. Full nutrition
ReviewsRead all reviews 4
I've made this soup several times using different recipes and this one by far was the easiest. I doubled it without any issues. I added carrots, celery and potatoes. Also a nice touch was to gra...
Oh my! Thank you, thank you, thank you! At 7 months pregnant, this completely satisfied my cliche, pickle, pregnancy craving! Topped it with Tabasco sauce & had it with some warm, crusty garlic ...
This was a nice soup.. different from my usual. My only sub was to use evaporated skim milk rather than half and half..