creamy dill pickle soup

12 Pinches 1 Photo
Ofallon, MO
Updated on Jan 11, 2020

This unusual soup is a must try and one of my all time favorites. The dill pickle taste in this soup is very subtle and never overpowering. The coriander, turmeric and cumin really help tame and complement the dill pickle superbly. It is quick and easy to come together. You can have this ready for your family in about 30 minutes.

prep time 15 Min
cook time 25 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion chopped
  • 3 stalks celery chopped
  • 3 carrots peeled and sliced in thin rounds
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon dill weed
  • 3 tablespoons flour
  • 6 cups low sodium chicken broth
  • 1 cup finely grated dill pickles
  • 1 1/2 pounds yukon gold potatoes cut in small cubes
  • 1/2 cup whipping cream

How To Make creamy dill pickle soup

  • Step 1
    Heat olive oil over medium heat in a dutch oven or heavy stock pot. Add onions, celery and carrots and cook for 4-5 minutes; stirring several times. Add garlic, cumin, coriander, turmeric, pepper and dill weed. Cook for 1 minute stirring constantly. Reduce heat to medium low and sprinkle with flour cooking for 1 minute; stirring constantly.
  • Step 2
    Stir in chicken broth, pickles and potatoes cooking for about 15 minutes; until the potatoes are soft. Stir in cream. Cook for an additional 2-3 minutes; until the soup is hot. Serve promptly.

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