Dill Soup Food

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CREAMY ZUCCHINI SOUP WITH WALNUTS AND DILL



Creamy Zucchini Soup with Walnuts and Dill image

This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.

Provided by Jennifer Segal

Categories     Soups

Time 30m

Yield 6

Number Of Ingredients 10

3 tablespoons extra virgin olive oil, divided, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, cut into quarters
4 medium zucchini, halved lengthwise and thinly sliced
4 cups chicken broth (such as Swanson Organic)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh dill, or 1 tablespoon dried, plus more for serving
½ cup walnuts, toasted
3 tablespoons freshly squeezed lemon juice, from 1 lemon

Steps:

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
  • Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
  • Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
  • Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly.)
  • Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. (Alternatively, purée the soup in batches in a blender. Be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.)
  • Add the lemon juice and the remaining tablespoon of oil to the soup, then taste and adjust seasoning if necessary (I usually add about ¼ teaspoon more salt). Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.

Nutrition Facts : Calories 166, Fat 11g, Carbohydrate 13g, Protein 6g, SaturatedFat 2g, Sugar 7g, Fiber 2g, Sodium 629mg, Cholesterol 5mg

DILL SOUP



Dill Soup image

This creamy puree can be served hot or cold, so it makes a great summer soup.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h20m

Yield Serves four

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 leek, white and light green parts only, cut in half lengthwise, cleaned and sliced
Salt, preferably kosher salt, to taste
1 large or 2 medium carrots (about 1/4 pound), sliced
1 rib celery, sliced
2 large garlic cloves, sliced
1 to 1 1/4 pounds russet potatoes, peeled and diced
1 quart water, chicken stock or vegetable stock
A bouquet garni made with a bay leaf, 1 sprig of parsley and 1 sprig of dill
1/4 cup finely chopped fresh dill
1/2 cup plain low-fat yogurt, plus additional for garnish
1/2 teaspoon cornstarch
Garlic croutons
small dill sprigs for garnish if serving hot
Thinly sliced cucumbers if serving cold

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
  • Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
  • Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 4 grams

DILL PICKLE SOUP



Dill Pickle Soup image

This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.

Provided by Cathy

Categories     Main Course

Time 40m

Number Of Ingredients 14

5-1/2 cups chicken broth
1-3/4 lbs russet potatoes, peeled and quartered
2 cups chopped carrots, smaller dice
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice*
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
Optional garnishes: sliced dill pickles, fresh dill and black pepper

Steps:

  • In a large pot, combine broth, 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.)
  • Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

Nutrition Facts : Calories 297 kcal, Carbohydrate 28.2 g, Protein 4.8 g, Fat 19 g, SaturatedFat 11.5 g, Cholesterol 50 mg, Sodium 537.6 mg, Fiber 2 g, Sugar 2.7 g, UnsaturatedFat 0.1 g, ServingSize 1 serving

DILL CHICKEN SOUP



Dill Chicken Soup image

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CARROT DILL SOUP



Carrot Dill Soup image

A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3 ½ cups chicken stock
¾ cup 2% milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

Steps:

  • Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
  • Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
  • Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP



Zupa Ogórkowa: Polish Creamy Dill Pickle Soup image

This creamy Polish dill pickle soup recipe is common in Eastern Europe, which is known for pickling favorite fruits, vegetables, meats, and eggs.

Provided by Barbara Rolek

Categories     Side Dish     Lunch     Appetizer     Soup

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 medium onion ( halved and sliced )
4 cups chicken broth (or vegetable)
4 large garlic dill pickles (about 3 cups chopped)
2/3 cup pickle juice (or water)
4 large potatoes (peeled and cut into 1/2-inch cubes)
2 tablespoons all-purpose flour
1 cup sour cream
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: sugar (to taste)
Garnish: fresh dill (chopped)

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 image

Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!

Provided by Heather K.

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
½ cup all-purpose flour
7 cups chicken broth
½ cup finely chopped dill pickles
2 tablespoons dill pickle juice
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
4 teaspoons onion salt
1 teaspoon dill weed
1 teaspoon curry powder
½ teaspoon white pepper
2 bay leaves
2 cups warm milk

Steps:

  • Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g

23 BEST WAYS TO COOK WITH DILL



23 Best Ways to Cook with Dill image

Looking for the best dill recipes to make some awesome dishes? From sauces to dips to seafood, dill adds the perfect dose of extra flavor.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Tartar Sauce
Lemon Dill Salmon
Dill Pickle Dip
Salmon and Egg Breakfast Scramble with Dill
Cucumber Dill Salad with Lemon Vinaigrette
Dill Salmon Sandwich
Dill Potato Salad
Dill Yogurt Sauce
Lemon Dill Rice
Lemon Dill Sauce
Peas with Scallions and Dill
Dilly Beans
Zucchini Walnut Dill Soup
Roasted Asparagus with Lemon and Dill
Lemon Dill Butter
Dill Pickle and Onion Potato Chips
Lemon Chicken in Dill Cream Sauce
Chicken Tzatziki Cucumber Boats
White Bean Asparagus Dill Soup
Oven-Roasted Dill Potatoes
Greek Salad
Smoked Salmon Dip
Green Beans with Lemon Dill Vinaigrette

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a dill recipe in 30 minutes or less!

Nutrition Facts :

DILL PICKLE SOUP



Dill Pickle Soup image

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

1/2 cup unsalted butter
1 medium yellow onion (quartered)
2 carrots (peeled, cut into two-inch pieces)
2 ribs celery (cut into two-inch pieces)
2 cloves garlic (smashed)
2.5 pounds russet potatoes (peeled and roughly chopped (about 6 medium sized potatoes))
8 cups chicken broth
1 bay leaf
1 cup dill pickles (chopped)
1 tbsp pickle juice (to start, may add more to taste)
1 cup heavy cream
1 tbsp fresh dill

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

DILL PICKLE SOUP



Dill Pickle Soup image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 8

5 tablespoons butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
1 cup flour
1 cup sour cream
Salt
Pickle juice

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.

CHICKEN NOODLE SOUP WITH DILL



Chicken Noodle Soup with Dill image

Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.

Provided by Deidre Senior

Categories     Healthy Chicken Noodle Soup Recipes

Time 50m

Number Of Ingredients 9

10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

Steps:

  • Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
  • Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Nutrition Facts : Calories 191 calories, Carbohydrate 17.8 g, Cholesterol 51.8 mg, Fat 2.6 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 0.9 g, Sodium 997.7 mg, Sugar 2.6 g

DILL PICKLE SOUP



Dill Pickle Soup image

This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.-Nancy Ross, Salem, Oregon More Pickle Recipes»

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

1 cup butter, cubed
1/2 medium onion, finely chopped
3 to 4 garlic cloves, minced
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
1 cup white wine or additional chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups warm whole milk
Dash green food coloring, optional
Croutons, optional

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.

Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

DILL PICKLE SOUP



Dill Pickle Soup image

Dill Pickle Soup - traditional Polish Recipe aka Zupa Ogorkowa. The most popular Polish soup of them all. For some, it may sound strange, but if most Polish kids love it, then there must be something to it.

Provided by Edyta

Categories     Soup

Time 55m

Number Of Ingredients 18

1/2 baby pork ribs
8 cups stock (or water)
4 carrots (, chopped)
2 parsnips (small, chopped)
2 leeks (small, chopped)
2 celery stalks (, chopped)
4 potatoes (medium, chopped)
3-4 pickles (large, shredded)
2 bay leaves
5 allspice berries
3 springs parsley
1 tablespoon dill (chopped)
1/2 tablespoon butter ((for vegan version use oil))
1/4 cup sour cream (or heavy cream (optional))
1 tablespoon flour ((optional))
1 cube of chicken or vegetable bullion ((optional, you can just use salt and pepper))
Salt and pepper for taste
Water from cucumbers in brine ((this can be used to adjust taste of the soup))

Steps:

  • In a soup pot place baby ribs and cover with water or stock
  • Add leeks, parsnips cut in a half (you will want to remove them once the soup is cooked)
  • Add chopped carrots, celery and potatoes
  • Add parsley springs, bay leaves, allspice
  • Cover and cook until meat is cooked and veggies are soft
  • You can add some salt and pepper at this point but be prepared to finish seasoning once the pickles are added to the soup
  • In a separate sauce pan melt the butter and add shredded pickles
  • Cook for about 5 minutes
  • Add as much water to only slightly cover the pickles and cook for another 15 minutes
  • Once everything is cooked and soft, add pickles to the broth
  • At this point you should adjust seasoning with salt, pepper and optionally with water from the cucumbers brine
  • You may want to remove parsnip and leeks so they are not getting in your way
  • In a cap add cream and optionally flour (I skipped flour for my version) and mix together
  • Start adding a little bit of soup into this cap and mix well
  • Repeat this until you almost have the whole cap of soup with cream mixture
  • Then just pour it into the soup and mix well
  • Add dill and serve immediately

Nutrition Facts : Calories 317 kcal, Carbohydrate 31 g, Protein 20 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1267 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

VEGETABLE DILL SOUP



Vegetable Dill Soup image

I don't remember where I got this recipe but it is a great fresh tasting spring and summer soup. Even my children like it! Serve with a crusty bread and an icy drink for a light meal.

Provided by ann2boys

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 1/2 tablespoons olive oil
1/2 cup onion, finely chopped
1/2 cup celery, coarsely chopped
1 large carrot, cut in 1/8 inch rounds
16 ounces diced tomatoes, undrained
1 large potato, un-peeled, scrubbed and cubed
1 quart chicken stock or 1 quart vegetable stock
3/4 teaspoon salt
pepper
2 teaspoons dill weed (or 2 T fresh baby dill)
1/2 cup fresh green beans, cut in 2 in. pieces
1/2 cup frozen peas
1/2 medium cauliflower, cut flowerets in half

Steps:

  • Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
  • Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
  • Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
  • Simmer 15 minute or until vegetables are barely tender. Serve hot.

Nutrition Facts : Calories 210.1, Fat 7.9, SaturatedFat 1.4, Cholesterol 4.8, Sodium 731.1, Carbohydrate 28.8, Fiber 5.1, Sugar 9, Protein 7.9

CROATIAN DILL SOUP



Croatian Dill Soup image

This soup is in my family more than 100 years. I've found the recipe in my grandmothers writings (it is in old handwriting and very hard to read), a booklet full with old recipes. I'm cooking this soup today, so I decided to share it with Zaar.

Provided by nitko

Categories     Vegetable

Time 1h

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

100 g fresh dill
20 g butter
20 g onions
5 g flour
1 egg yolk
1 egg white (only white part) (optional)
100 g sour cream
1 tablespoon lemon juice
1 liter water
salt
pepper
150 g bread (or two-there slices)
20 g butter

Steps:

  • Sauté finely minced onion on 20 g butter until soft. Add flour and sauté it 2 minutes. Add water and make creamy liquid. Add the rest of the water making sure you don't have small flour clods.
  • Mince the whole dill (including stem - but very finely) and put it into soup. Season with salt and pepper and cook it for about 30-40 minutes.
  • In the meantime cut bread slices into small cubes and fry it on butter until dry and crispy. Put aside.
  • When the soup is ready to serve add (in hot soup) sour cream mixed with yolk and lemon.
  • If you want really full soup you can add egg-white mixing hard the moment you put it inches.
  • Serve with bread cubes (put them in soup).

CHICKEN-DILL PICKLE SOUP



Chicken-Dill Pickle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
2 cups 1/2-inch cubes sourdough bread (about 2 slices)
1 leek (white and light green parts only), thinly sliced
7 cloves garlic, minced
2 russet potatoes (about 1 pound), cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 1/4 cups diced dill pickles (about 3), plus 1 to 2 tablespoons brine
2 cups chopped rotisserie chicken, skin discarded (about 10 ounces)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
Sour cream, for topping

Steps:

  • Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
  • Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
  • Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.

Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 84 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 23 grams, Sugar 4 grams

CHUNKY POTATO SOUP WITH DILL



Chunky Potato Soup with Dill image

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

2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, coarsely chopped
1 1/2 pound russet (baking) potatoes, peeled and cut into 1/2-inch pieces
1/2 stick unsalted butter
4 cups water
1 cup whole milk
2 tablespoons chopped dill

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.

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DILL PICKLE SOUP - RICARDO
dill-pickle-soup-ricardo image
Preparation. In a large saucepan over medium heat, soften the vegetables in the oil for about 5 minutes. Season lightly with salt and pepper. …
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Total Time 45 mins
  • In a large saucepan over medium heat, soften the vegetables in the oil for about 5 minutes. Season lightly with salt and pepper. Deglaze with the pickle juice. Add the broth and the dill pickles. Bring to a boil. Cover, reduce the heat and simmer gently for about 20 minutes.
  • In a small saucepan over medium heat, melt the butter. While stirring, add the flour and cook until the mixture turns pale gold. Whisk in the milk and bring to a boil while stirring constantly. Simmer for 1 minute.


CREAMY POTATO DILL SOUP [RECIPE!] | POLONIST
creamy-potato-dill-soup-recipe-polonist image
Fresh dill has that deliciously fresh, grassy, slightly citrusy taste. And this Potato Dill Soup recipe really makes the most out of this fluffy herb. …
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RECIPE - DILL PICKLE POTATO SOUP - LCBO
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HOW TO MAKE DILL PICKLE SOUP - THE KITCHEN MAGPIE
Dill Pickle Soup. I have been wanting to make dill pickle soup for as long as I can remember, since my mom mentioned to me in passing that she loved a certain dill pickle …
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  • Take the potatoes, carrots and onion and using a food processor, grind until the vegetables are in small chunks. Alternatively, chop up your vegetables as small as you can. This soup should be a smooth soup, not chunky.


COLD CUCUMBER SOUP WITH YOGURT AND DILL - FOOD & WINE
Directions. In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. …
From foodandwine.com
5/5
Category Cold Soup
  • In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
  • Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.


POTATO DILL SOUP - LOVE ON A PLATE SOUPS POTATO DILL SOUP
Creamy, easy, Potato Dill Soup, definitely comfort food in my book! After a long day at work, I often crave a nice big bowl of soup, and some warm bread for dinner. Add in a …
From loveonaplate.net
4.8/5 (28)
Estimated Reading Time 2 mins
Cuisine American
Total Time 40 mins
  • Add the potatoes, ham, chicken broth, dill, salt and pepper. Increase heat, bring to a boil, then reduce to a simmer and cover for about 20 minutes, until potatoes have begun to soften.
  • Add 1 cup of milk, then whisk the flour with the remaining ½ cup of milk and add to the pot. Stir well and continue to heat until the soup has thickened


TURKEY, DILL, AND ORZO SOUP RECIPE - REAL SIMPLE
Step 1. Bring the chicken broth to a boil in a large saucepan. Add the carrots and orzo and simmer until tender, 12 to 15 minutes. Advertisement. Step 2. Stir in turkey and dill …
From realsimple.com
4/5 (93)
Total Time 25 mins
Servings 4
  • Bring the chicken broth to a boil in a large saucepan. Add the carrots and orzo and simmer until tender, 12 to 15 minutes.


CREAMY SPINACH SOUP WITH DILL RECIPE - FOOD & WINE
In a large saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes. Add the shallots and cook until softened, about 2 minutes.
From foodandwine.com
5/5 (1)
Category Soup
Servings 4
Total Time 45 mins
  • In a pot of salted boiling water, blanch the spinach until very tender, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Drain well and squeeze out any excess water. Chop the spinach.
  • In a large saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until golden, about 2 minutes. Add the shallots and cook until softened, about 2 minutes. Whisk in the stock and bring to a boil. Cook for 5 minutes. Stir in the heavy cream and the 2 tablespoons of dill; cook until slightly thickened, about 5 minutes. Stir in the spinach.
  • Working in 2 batches, puree the soup in a blender until smooth; season with salt, white pepper and nutmeg. Ladle into bowls, garnish with the eggs and chopped dill and serve.


LEMONY CHICKEN AND DILL SOUP RECIPE - COUNTRY LIVING
Stir pasta into broth and cook until tender, 8 to 10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper. Serve with Garlic Toast …
From countryliving.com
5/5 (1)
Total Time 45 mins
Cuisine American
Calories 366 per serving


DILL PICKLE SOUP - SAVOR THE FLAVOUR
Deglaze the pan with white wine. Pour the chicken stock and dill pickle juice into a large crockpot. Add the caramelized onion, chopped dill pickles, potatoes, ham, and grated …
From savortheflavour.com
5/5 (3)
Calories 168 per serving
Category Soup
  • Melt the butter in a large Dutch oven until bubbly, then cook the onions over medium low heat, stirring occasionally, until they are caramelized, roughly 15 minutes.


CHICKEN SOUP WITH DILL - COOK FOR YOUR LIFE
Cook for about 20 minutes. While the chicken is cooking, heat the oil over a medium-high flame in a large Dutch oven. Put in the diced potato, carrots, celery, and onion, …
From cookforyourlife.org
3.6/5 (20)
Category Soups
Cuisine American Jewish
Calories 3141 per serving
  • Put the chicken into a large saucepan. Cover with water and bring to a boil over a high flame. As soon as the chicken flesh turns white, remove and set aside on a plate. Discard the water and any scum that has formed, and wipe the pan. Return the chicken to the pot and cover with stock or fresh water. Stick the cloves into the shallots and add to the pot with the bay leaf, whole celery stick, whole carrot and peppercorns. Cook for about 20 minutes.
  • While the chicken is cooking, heat the oil over a medium-high flame in a large Dutch oven. Put in the diced potato, carrots, celery, and onion, and sprinkle with a little sea salt. Cook for a minute, and cover. Turn the heat to low and sweat the vegetables for about 8 minutes.
  • From the pan with the chicken, discard the shallots, vegetables and bay leaf. Add the chicken and stock to the vegetables. Cook at a simmer over very low heat for about 20 minutes. The chicken should be just cooked and the vegetables tender but not mushy. Taste for salt.
  • Turn off the heat and add the dill. Let the pot sit, covered, for 5-10 minutes or so for the flavors to develop. Remove the chicken from the soup, remove the bones and thinly slice or shred the


CHICKEN SOUP WITH DILL RECIPE - FOODAL
Once boiling, add the onion, garlic, ginger, carrot, and celery, and lower heat down to medium. Cook uncovered until the vegetables are tender, about 15-20 minutes. Add the cooked chicken to the soup and simmer until warmed through, about 2 minutes. Stir in the fresh dill and lemon juice. Season with salt and pepper.
From foodal.com
4.2/5 (5)
Estimated Reading Time 4 mins
Servings 6


DILL + LEMON TURKEY LEFTOVER SOUP | CLEAN FOOD CRUSH
Dill + Lemon Turkey Leftover Soup This soup is incredibly comforting throughout cold winter months, yet bright and cheerful during the springtime, thanks to the addition of fresh lemon juice, zest, and fresh dill! We LOVE soup at our house! It's warming, satisfying, and ready-to-eat wherever we are! I usually double or triple my soup
From cleanfoodcrush.com
Servings 6
Estimated Reading Time 2 mins
Category Recipes


DILL PICKLE SOUP - FAKE GINGER
Dill Pickle Soup is a must make for pickle lovers! It’s a hearty soup full of potatoes, bacon, cheese, and pickles. It’s delicious and ready in about 30 minutes! Soup season is my favorite season! Some of our other favorite soup recipes are Lemon Chicken and Rice Soup, Creamy Tomato Tortellini Soup, and Broccoli Cheddar Soup.
From fakeginger.com
5/5 (2)
Category Soup
Servings 6
Total Time 30 mins


POLISH POTATO AND DILL PICKLE SOUP - SEASONS AND SUPPERS
Add the chicken broth and dill pickle juice. Bring to a boil, then reduce heat and simmer until the potatoes are very tender. Finish the soup: Blend the soup with an immersion blender (or in small batches in a blender). Add the sour cream mixture, the shredded dill pickles and dill. Taste and adjust seasoning.
From seasonsandsuppers.ca
5/5 (2)
Total Time 1 hr
Category Soup
Calories 244 per serving


DILL PICKLE SOUP | FOODBYMARIA RECIPES
Dill pickle or cucumber soup is known as Zupa Ogórkowa in Poland and it is made from using soup, salted cucumbers (aka pickles), and potato. This recipe was directly inspired by the Polish traditional dish! Other soup recipes you’ll love: Simple Carrot Soup; Vegetable Orzo Soup; The Detox Kale + Cauliflower Soup; Vegan Broccoli Cheese Soup
From foodbymaria.com
Reviews 2
Total Time 50 mins
Category Vegan Meals
Calories 355 per serving


CAULIFLOWER AND DILL SOUP RECIPE - THE SPRUCE EATS
Creamy Vegan Cauliflower and Dill Soup. By. Jen Hoy. Jen Hoy. Website; Jenny Hoy is an author, chef, and holistic nutritionist, with more than two decades of experience in the fields of food and healing. Learn about The Spruce Eats' Editorial Process. Updated on 11/22/19. Philippe Desnerck / Getty Images . Prep: 10 mins. Cook: 35 mins. Total: 45 mins. Servings: 4 …
From thespruceeats.com
3.6/5 (11)
Total Time 45 mins
Cuisine American
Calories 166 per serving


10 BEST CREAM DILL PICKLE SOUP RECIPES | YUMMLY
Cream Dill Pickle Soup Recipes 18,918 Recipes. Last updated Feb 01, 2022. This search takes into account your taste preferences. 18,918 suggested recipes. Dill Pickle Soup Minnesota grown. dill weed, Old Bay Seasoning, diced yellow onion, chicken broth and 13 more. Dill Pickle Soup Self Proclaimed Foodie. russet potatoes, garlic, bay leaf, pickle juice, dill pickles and 7 …
From yummly.com


HUNGARIAN MUSHROOM SOUP - BELLY FULL
Add in the mushrooms and cook 5 minutes. Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes. In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated.
From bellyfull.net


WHITE CHEDDAR DILL SOUP RECIPES
Recipes / White cheddar cheese dill soup (1000+) Andouille And White Cheddar Over Stuffed Baked Potatoes. 1513 views . fraiche - (to 1 1/2 c.), 1/2 lb white Cheddar cheese grated, 1/4 c. minced chives, 1/4 c. Apple Smoked Bacon, White Cheddar And Potato Omelet. 1450 views. bacon cooked till crispy, 3 ounce white Cheddar cheese grated, 2 Tbsp ...
From tfrecipes.com


DILL SOUP | RECIPES WIKI | FANDOM
An easy Hungarian soup 1 Tbs lard or butter 1 Tbs flour 3 hard boiled eggs diced 1 egg yolk 1 cup sour cream 1 bunch of dill salt Heat a sauce pan and roux with lard and flour. Add dill, 4 cups water, and a pinch of salt then boil for a few minutes. Mix yolk and sour cream and put in a tureen with hard boiled eggs. Ladle soup in tureen a little at a time while stirring constantly to avoid ...
From recipes.fandom.com


WATCH: MOLLY YEH MAKES HER COZY CHICKEN AND DUMPLING SOUP
Molly calls this soup “soul-healing” and well, when it comes to chicken soup, it’s definitely a dish that warms our hearts too. Using a recipe from her mother-in-law for the dumplings, Molly’s broth is full of colourful vegetables and tender pieces of chicken, as well as herbs like dill and thyme, making this classic cozy comfort food a must-add to your wintry …
From foodnetwork.ca


ZUPA KOPERKOWA RECIPE (DILL SOUP) - ORIGINAL POLISH RECIPES
Dill Soup — zupa koperkowa recipe. Dill soup is one of traditional Polish soups - simple, showing the taste of a spring dill off. Therefore most tasty in spring and in the summer, when you can use fresh ingredients. Not always, but usually dill soup is served as 'clean', i.e. after cooking we take soup vegetables (wloszczyzna) out of it.There are two equally popular ways of …
From tastingpoland.com


10 BEST CREAM DILL PICKLE SOUP RECIPES | YUMMLY
Cream Dill Pickle Soup Recipes 18,915 Recipes. Last updated Feb 04, 2022. This search takes into account your taste preferences. 18,915 suggested recipes. Dill Pickle Soup Minnesota grown. salt, cayenne, dill pickles, unsalted butter, oil, Old Bay Seasoning and 11 more. Dill Pickle Soup Self Proclaimed Foodie. dill pickles, unsalted butter, fresh dill, carrots, …
From yummly.com


DILL PICKLE SOUP | PINTEREST
1 cup dill pickle juice (236 ml) 5 cups russet potatoes, peeled and diced (775g) 3 ½ cups country ham, diced, optional (540g) 1 cup full-fat sour cream (250g) ½ cup all-purpose flour (60g) 2 teaspoons salt, or to taste. 2 teaspoons granulated sugar. 1 ½ teaspoons freshly ground black pepper. Fall Soup Recipes.
From pinterest.ca


HUNGARIAN MUSHROOM SOUP RECIPE: A CREAMY MUSHROOM SOUP ...
Hungarian mushroom soup is a fabulous soup recipe flavored with dill, paprika, lemon and other strong flavors. Sour cream is stirred into the soup at the end, resulting in a creamy soup you won't be able to stop eating. Serve this easy Hungarian soup recipe with crusty bread.. Cuisine: Hungarian Prep Time: 10 minutes
From 30seconds.com


CARROT AND DILL SOUP | CANADIAN LIVING
In food processor or blender, pur?soup, in batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Return to pan and heat through. Stir in dill; ladle into bowls.
From canadianliving.com


DILL PICKLE SOUP WITH HAMBURGER RECIPES
Season lightly with salt and pepper. Deglaze with the pickle juice. Add the broth and the dill pickles. Bring to a boil. Cover, reduce the heat and simmer gently for about 20 minutes. In a small saucepan over medium heat, melt the butter. While stirring, add the flour and cook until the mixture turns pale gold.
From tfrecipes.com


SOUP FRESH DILL - RECIPES | COOKS.COM
Mince dill finely and add to soup. Season to taste with salt and pepper. Fabulous! Ingredients: 7 (chunks .. milk ...) 8. CHILLED CUCUMBER DILL SOUP. Remove most of the seeds ... into a blender. Add 1-2 cups buttermilk and the dill and blend until smooth. Chill 30 minutes and serve. Serves 4. Ingredients: 3 (buttermilk .. cucumbers .. leaves) 9. BUTTERNUT SQUASH AND …
From cooks.com


BEST CHICKEN NOODLE SOUP RECIPE (WITH HOW-TO VIDEO)
1. Pat chicken dry with paper towels and season with a little salt and pepper on each side. (Parade) 2. Heat oil in Dutch oven or pot over medium-high heat. Add chicken, skin side down, and cook ...
From parade.com


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