After discovering dill pickle soup at the Polish Village Cafe in Hamtramck, my wife and her sister, proud of their Polish heritage, created this recipe and put it in our rotation. It sounds crazy, but it works—and most people love it!
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 10
Ingredients
- 4 tablespoons unsalted butter
- 4 medium potatoes, diced
- 1 pound carrots, sliced
- 1 ½ cups finely chopped dill pickles
- ½ cup all-purpose flour
- 3 tablespoons dill pickle juice
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon onion salt
- 1 tablespoon white sugar
- 1 ½ teaspoons dried dill weed
- 1 teaspoon curry powder
- ½ teaspoon ground white pepper
- 9 cups chicken broth
- 2 cups warm milk
- 2 bay leaves
- salt to taste
Steps
- Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
- Stir in pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper.
- Add broth, milk, and bay leaves. Simmer until vegetables are soft, and soup reduces slightly, about 1 hour. Season with salt and serve.
