Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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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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