This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cream Of Dill Pickle Soup
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- #551
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 tablespoons butter
1/4 cup finely chopped Vidalia or sweet onion
1/2 cup all-purpose flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon all-purpose flour
1/2 cup white wine
5 cups water
1 1/2 cup dill pickle juice
2 teaspoons dried dill weed, crushed
1/2 cup whipping cream or half & half
1 tablespoon granulated sugar
1/2 teaspoon table salt
1/8 black pepper
1 large dill pickle, cut julienne
directions
In a large soup pot over medium heat, melt butter. Add onion and saute until soft. Reduce heat and stir in flour. Do NOT brown. Slowly add white wine and continue cooking until almost all liquid evaporates.
In a large bowl, combine water and pickle juice. Quickly stir in all at once to onion mixture. Bring to a boil, stirring constantly, until soup slightly thickens.
Add dill weed. Reduce heat to low and stir in whipping cream or Half and Half. Simmer to desired consistency, but do NOT boil.
Add sugar. Season with salt and black pepper. Remove from heat. Serve hot in soup bowls and garnish with julienne dill pickle.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 5, 2009
This soup is pretty tasty and easy to make! I suggest leaving out the sugar...it made it too sweet.