Cooking After Class: Dill Pickle Soup

I was craving pickles and salty food when I stumbled upon this recipe for Dill Pickle Soup. It sounded interesting and I needed lunch for the week so…I added it to the menu to give it a try.

It was not my favorite 🙁 To be fair, I did change a lot of the recipe so as written, it might be more desirable. It is edible and I am still eating it each day however, I do not plan to make it again. Although I love a salty snack, this was just a little too much for me.

I cooked this soup in my Tramontina Dutch Oven. For this recipe, I used the larger size in this set. Not only do I love the way this dutch oven holds the temperature, I absolutely love the color and finish. Makes me smile each time I pull it out of the cabinet 🙂

Substitutions/Additions made by Cooking After Class for Dill Pickle Soup:

Used 4 cups chicken broth and 1 1/2 cups water
decreased butter from 1/2 cup to 1 tablespoon
substitute sour cream for plain greek yogurt
did not add any additional salt

Tips from Cooking After Class for making Dill Pickle Soup:

This wasn’t my favorite as I made it. If you’re craving dill pickles and love soup, give this recipe a try but follow it as written 🙂

I used my favorite Ello containers to put the leftover soup in. I’ve never had any trouble with them leaking and I love that the containers are glass (although the lids are plastic). Bonus… the colors are lovely and eye catching!

RECIPE: Dill Pickle Soup