Description
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.
Ingredients
- 3 tablespoons butter, divided
- 1 small white onion, diced
- 1 dill pickle, diced
- 2 cups water
- ½ cup dill pickle juice
- 1 sprig fresh dill, roughly chopped
- ¾ cup half-and-half
- ⅛ teaspoon celery salt
- 1 tablespoon all-purpose flour
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4