Cream of Dill Pickle Soup
Dill Pickle Soup sounds unusual, but the combination of pickles, potatoes, beef and curry powder results in a tasty meal when paired with fresh bread.
Servings: 6
Calories: 230kcal
Ingredients
- 2 Tablespoons unsalted butter
- 1 small yellow onion, chopped fine
- 4 cloves garlic, minced or pressed
- ½ pound extra lean ground beef or ground turkey (see note)
- 4 cups reduced sodium chicken broth
- 3 medium red potatoes cut into ½ inch pieces (about 2 cups)
- ½ 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 teaspoon dried dill)
- 1 teaspoon curry powder
- ½ teaspoon white pepper
- 2 bay leaves
- 1 14 ounce can evaporated milk
Instructions
- 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 (or turkey), and cook until browned, breaking it up with spoon as it cooks.
- Stir in chicken broth, 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 evaporated milk and heat through, but don't bring to a boil. Remove bay leaves and serve, topping with additional fresh dill and/or pickle slices if desired.
Notes
If you use lean or regular ground beef, your soup will have a higher fat content, and may end up greasy.
Nutrition
Calories: 230kcal | Carbohydrates: 22g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 310mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 33mg | Calcium: 217mg | Iron: 2mg