CREAM OF DILL PICKLE SOUP
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.
Provided by Captain K
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 5.2 g, Cholesterol 39.7 mg, Fat 13.9 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 8.7 g, Sodium 153.1 mg, Sugar 0.8 g
ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP
Steps:
- Gather the ingredients.
- Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.
- Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
- In a small bowl, blend flour with sour cream.
- Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
- Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened.
- Adjust seasoning with salt and pepper, and optional sugar.
- At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise .
- Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.
Nutrition Facts : Calories 354 kcal, Carbohydrate 56 g, Cholesterol 36 mg, Fiber 6 g, Protein 8 g, SaturatedFat 6 g, Sodium 2259 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
DILL PICKLE SOUP
Dill Pickle Soup is a comforting creamy potato soup recipe with just the right amount of dill pickle flavor to make it interesting!
Provided by Krissy Allori
Categories Main Course
Time 22m
Number Of Ingredients 12
Steps:
- Pulse onion, carrots, celery and garlic in food processor until the pieces are less than 1/2 inch. Alternatively, dice veggies into small pieces. Set aside. Separately, chop potatoes and rinse with cold water.
Nutrition Facts : Calories 345 kcal, Carbohydrate 31 g, Protein 5 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 71 mg, Sodium 1083 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
POTATO DILL SOUP
This cheesy potato dill soup features spoonfuls of velvety potatoes and comforting Cheddar cheese intermingled with bright punches of dill.
Provided by Fox Valley Foodie
Categories Soup
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add onion and saute until golden and tender, about 12 minutes. Add garlic; cook 1 more minute.
- Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- With an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered sour cream, lemon, and dill. Then season to taste with salt.
- Serve hot, in bowls, topped with extra dill.
Nutrition Facts : Calories 440 kcal, Carbohydrate 47 g, Protein 16 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 54 mg, Sodium 1137 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
DILLED POTATO-LEEK SOUP
"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3-3/4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.
Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
UKRAINIAN STYLE CREAMED DILL POTATOES
Ukrainian Style Creamed Dill Potatoes are perfect for your summer garden NEW potatoes!
Provided by Karlynn Johnston
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
- Drain the perfectly cooked potatoes and put them back into the pot.
- Add the butter and place the pot back on the burner.
- Add in the cream and cook the potatoes, simmering the cream until it reduces down.
- Toss in the chives and the dill, then serve!
Nutrition Facts : ServingSize 1 cup, Calories 173 kcal, Carbohydrate 27 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 45 mg, Fiber 3 g, Sugar 1 g
CREAM OF POTATO SOUP III
This is the quickest cream of potato soup you will ever make. Just thirty minutes from peeling the potatoes to serving the soup. My family loves it.
Provided by Diane
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
- Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
- Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
- Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 42.2 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 4.8 g, Protein 8.4 g, SaturatedFat 2.8 g, Sodium 397.3 mg, Sugar 4.9 g
CREAMED DILL POTATOES
Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.
Nutrition Facts :
CREAMY DILL POTATO SOUP
Make and share this Creamy Dill Potato Soup recipe from Food.com.
Provided by Bill Delday
Categories Potato
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, onion and celery in saucepan.
- Add water and season with salt and pepper.
- Partly cover and bring to boil.
- Cook 18 minutes over medium heat or according to size of potatoes.
- Potatoes should be fully cooked.
- Drain vegetables, but keep the liquid!
- You`ll need it
- Return the liquid to the saucepan.
- Cook over high heat reduce the liquid by 1/4 of original amount.
- While waiting for liquid to reduce preheat the milk.
- I recommend 55 to 130 seconds depending on microwave oven.
- Milk should be warm if dropped on the wrist.
- Remove saucepan from heat.
- Pour milk into saucepan, stirring constantly.
- Add cooked vegetables, nutmeg and dill.
- Pepper to taste.
- Cook 4 minutes over very low heat.
- Do not allow milk to boil at any time during aforementioned step.
- Sprinkle with chervil and Voila!
CHUNKY POTATO SOUP WITH DILL
Provided by Ruth Cousineau
Categories Soup/Stew Milk/Cream Blender Potato Vegetable Quick & Easy Low Cal High Fiber Lunch Winter Healthy Dill Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.
CREAMY POTATO-CABBAGE SOUP
Comfort food doesn't have to mean simmering a pot on the stove for hours-a warm, hearty bowl of soup is about 30 minutes and 10-ingredients away.
Provided by Marianne Williams
Time 35m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
- Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.
Nutrition Facts : Calories 302 kcal, Carbohydrate 41 g, Cholesterol 20 mg, Fiber 8 g, Protein 5 g, SaturatedFat 5 g, Sodium 983 mg, Sugar 12 g, Fat 14 g, UnsaturatedFat 0 g
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- In a large pot, combine broth, , garlic powder, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
- In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
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- In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer.
- In a large mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.
- Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne.
- Cook 5 more minutes, to thicken slightly, and remove from heat. Scoop into bowls and garnish with additional pickles and/or fresh dill. Enjoy!
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