Dill Pickle Soup

Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!

Step: 1

Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

Per Serving: 104 calories; protein 3.1g; carbohydrates 13.7g; fat 4.2g; cholesterol 12.5mg; sodium 1116.6mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.