The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

150 calories; protein 1.8g; carbohydrates 5.2g; fat 13.9g; cholesterol 39.7mg; sodium 153.1mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/28/2016
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 grate some pickles into the soup at the end for a little crunch and texture. Read More
(7)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2016
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 grate some pickles into the soup at the end for a little crunch and texture. Read More
(7)
Rating: 4 stars
01/16/2016
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 toast. I'm living this! I wish I had found it 7 months ago! Read More
(4)
Rating: 5 stars
01/14/2020
Great base recipe, but I changed a lot and it tasted just like the soup from the restaurant by my house. I decreased cream to 1/2 cup. I increased pickle juice by 1/4 cup. I added 1 whole diced and potato at the end. I only blended half of the mixture. I used chicken broth instead of water. I added 1/4 tsp ground white pepper. Read More
(4)
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Rating: 4 stars
02/02/2015
This was a nice soup.. different from my usual. My only sub was to use evaporated skim milk rather than half and half.. Read More
(2)
Rating: 5 stars
01/17/2015
DELISH!!!! Read More
(2)
Rating: 4 stars
07/08/2019
I cooked this tonight. Minor alterations on the recipe. I cooked leeks with the butter at beginning then added kosher dill pickle. I did follow prior suggestion of adding red potatoes to put some fullness to the soup. Leeks made a huge difference. Family was appreciative and thought it was wonderful. Read More
(2)
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Rating: 5 stars
12/28/2018
Excellent, would make again Read More
(1)