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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.Nancy Ross, Salem, Oregon More Pickle Recipes» Ingredients:
1 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 quarts chicken broth |
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups) |
1 cup white wine or additional chicken broth |
1/2 medium onion, finely chopped |
3 tablespoons sugar |
2 tablespoons vinegar |
1 tablespoon worcestershire sauce |
3 to 4 garlic cloves, minced |
2 teaspoons salt |
1 teaspoon dill weed |
1 teaspoon curry powder |
1/2 teaspoon white pepper |
2 bay leaves |
2 cups warm milk |
dash green food coloring, optional |
croutons, optional |
Directions:
1. In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove the bay leaves. Add food coloring and garnish with croutons if desired. Yield: 8-10 servings (2 quarts).
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