What??? Yes….pickle soup. It is exactly as it sounds. Soup with pickles in it. Yes it’s good, and no, I’m not pregnant. I had never heard of this soup before meeting my husband, and he raved about it after trying it at a friend’s house. I like pickles, so I decided to give it a try too. I browsed the internet for recipes, and found that it is actually a real thing. I tried a few recipes, added and subtracted ingredients and eventually came up with my own recipe for Cream of Dill Pickle Soup.
When I was developing this recipe, I knew I wanted it to be creamy (but not laden with fat), chunky, a little meaty and have a strong pickle flavor. I dislike soups that are thin with no substance to them. The creaminess comes from the addition of milk and evaporated milk at the end of the cooking. I always use evaporated milk in my soups to provide creaminess without all the extra fat that you would get from cream. I used red potatoes, onions and cut up dill pickles to provide the chunks in the soup. The meatiness comes from the addition of extra lean ground beef. Normally I would replace red meat with ground turkey or chicken, but in this recipe I really like the flavor of the beef, and use only a small amount of it. And finally, the pickle flavor comes from a generous amount of dill pickles, pickle brine, fresh dill and garlic. A little curry powder and white pepper lend a little spice too.
While this soup definitely sounds odd (pickles and curry…together?), it somehow works. I love to serve it with fresh bread or rolls. Like any soup, it’s perfect on a chilly spring day. Give it a try and you won’t be disappointed.
- 3 Tablespoons unsalted butter
- 1 small yellow onion chopped fine
- 4 cloves garlic minced or pressed
- 1/2 pound extra lean ground beef
- 1/4 cup all purpose flour see note
- 4 cups reduced sodium chicken broth
- 3 inch small red potatoes cut into 1/2 pieces (about 1 and 1/2 cups)
- 1/2 cup chopped dill pickles about 8-10 small pickles
- 3 Tablespoons dill pickle brine
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon minced fresh dill or 1 tsp dried dill
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 2 leaves bay
- 1 cup milk
- 1 cup evaporated milk
Melt butter in a dutch oven over medium high heat. Add onions and cook until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beef, and cook until browned, breaking it up with spoon as it cooks. Sprinkle flour over beef mixture and cook for 2 minutes, stirring constantly.
Very slowly pour in chicken broth, stirring constantly to avoid lumps. Stir in potatoes, pickles, pickle brine, Worcestershire, dill, curry powder and bay leaves and bring to a boil. Reduce heat and simmer, covered until potatoes are soft, about 30-40 minutes. Stir in milk and evaporated milk and heath throuth. Remove bay leaves and serve, topping with additional fresh dill and/or pickle slices if desired.
Cream of Dill Pickle Soup Nutrition Notes
Using canned evaporated milk instead of cream in this recipe (as in all cream soup recipes) significantly cuts down on fat, saturated fat and calorie content of the recipe. While the flour in this recipe acts as a thickener for the soup, feel free to omit it if you are on a gluten free diet.