Dill Pickle And Sour Cream Soup Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/3 cup plus | ||
| All purpose flour | 1 Tablespoon | |
| Water | 5 Cup (16 tbs) | |
| 1 1/2 cups juice from pickle jar, strained | ||
| 4 large crisp dill pickles, diced | ||
| 2 tsp. dried dill or 4 tsp. fresh dill | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Poultry seasoning | 1/8 Teaspoon | |
| Salt | To Taste | |
| Pepper white | 1/8 Teaspoon | |
| Diced pickle (for garnish) | ||
Directions
In a large pot or Dutch oven over medium heat, melt the butter.
Add onion and saute until onion is soft.
Add wine and continue to cook until almost all liquid has evaporated.
Reduce heat to low and stir in flour.
Be careful not to let it brown.
In a separate bowl, combine water and pickle juice, then whisk into onion and wine all at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Add diced pickles and dill.
Chill well.
Before serving, stir in sour cream.
Add poultry seasoning, salt, and pepper.
If desired, garnish each serving with diced pickle.
Add onion and saute until onion is soft.
Add wine and continue to cook until almost all liquid has evaporated.
Reduce heat to low and stir in flour.
Be careful not to let it brown.
In a separate bowl, combine water and pickle juice, then whisk into onion and wine all at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Add diced pickles and dill.
Chill well.
Before serving, stir in sour cream.
Add poultry seasoning, salt, and pepper.
If desired, garnish each serving with diced pickle.
Chef
