Otto And Anitas Dill Pickle Soup Recipes

OTTO AND ANITA'S DILL PICKLE SOUP RECIPE

Steps:

• Melt Butter in a large pot over medium heat, add onion & saute until soft.
• Reduce heat and stir in flour. Do not brown.
• In a separate pot, combine water and pickle juice.
• Bring pickle juice mixture to a boil, then whisk into the main pot at once.
• Increase heat and bring to a boil, stirring constantly, until soup thickens.
• Season with chicken base, salt, and pepper.
• Add pickles and dill, stir in cream for desired texture.

CROCUS RESTAURANT DILL PICKLE SOUP

Steps:

• In large pot, place neck bones, vegetables and pickles.
• Add water and cook over medium heat 45 minutes.
• Add potatoes and cook until soft, about 20 minutes.
• Increase heat to medium-high.
• Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
• Season to taste with salt.
• Remove neck bones and discard.
• NOTE: This soup tastes best refrigerated and served the next day.

DILL PICKLE SOUP

Steps:

• Drain the pickles, reserving the juice, and slice them thinly.
• Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min.
• Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned.
• Incorporate the pickles and cook together for 1 min.
• Ad 1 cup stock and bring to a boil, scraping up any browned particles.
• Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots.
• Simmer uncovered for 15 min.
• Add the shredded port and cook 15 min more. Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend.
• Cook 2 min until the soup thickens.
• Remove from the heat and stir in the heavy cream.
• Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream.
• Stock: this can be a well-flavored chicken or veal, or a brown stock.
• The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.

POLISH DILL PICKLE SOUP

Steps:

• Heat broth in a large pot.
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg yolk and butter and stir into broth.
• Add pickles, pickle liquid and potatoes.
• Return pot to the stove and heat through without boiling.
• Garnish with dill, if desired.