Crocus Restaurant Dill Pickle Soup Food

DILL PICKLE SOUP

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.

CROCUS RESTAURANT DILL PICKLE SOUP

Steps:

• In large pot, place neck bones, vegetables and pickles.
• Add water and cook over medium heat 45 minutes.
• Add potatoes and cook until soft, about 20 minutes.
• Increase heat to medium-high.
• Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
• Season to taste with salt.
• Remove neck bones and discard.
• NOTE: This soup tastes best refrigerated and served the next day.

DILL PICKLE SOUP

Steps:

• Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
• Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.