Dill Pickle Soup
Who doesn't like Dill Pickle Soup? Right?
Our Dill Pickle Soup tastes just like your eating dill pickle chips! But in a creamy soup base!
Our creamy Dill Pickle Soup ~ where pickles are the stars of the show! Highly unusual but also highly delicious and completely unforgettable. And, we might say addictive.
Simply add 8 cups of cold water to your soup pot. Add contents of the bag and stir soup base in. Bring soup to a rolling boil. Reduce heat and stir frequently for 30 minutes. Add one brick of cream cheese, it will eventually turn to a very creamy base. Add all the juice from your jar of pickles! (500ml)
On your cutting board, cut up, dice, julienne, cube your favourite pickles. Cut the pickles the way you like them! We like to add 5 big ones! Add them into your soup at the 15 minute mark. Keep the soup on a rolling simmer.
DILL PICKLE SOUP in the INSTANT POT
Prep time: 10 minutes Instant Pot time:16 minutes
1) Pour the tube of soup into the inner pot. Add dill juice, cut up dill pickles, cream cheese or heavy cream, mix very well!
2) Add 8 cups of boiling water (or to the 2/3 max line, add the rest of the water at the end). Stir
well!
3) Press “Sauté”, stirring soup until it starts to bubble.
4) Press “Cancel”, put the lid on, close the steam vent.
5) Press “Soup”, select 16 minutes.
Use natural release or quick release. Add water if too thick. The best for sure!
Enjoy!
Ingredients: french green lentils, organic white quinoa, white dahl, dried veggies: peas, carrots, onion flakes, white onion, red & green bell peppers, carrots, red peppers, celery, soup stock: (sugars (dextrose, corn syrup solids, sugar),salt, chicken fat (rosemary extract) corn flour, hydrolyzed soy protein, yeast extract, onion, celery, garlic, silicon dioxide, spices, disodium guanylate, disodium inosinate citric acid, parsley; cream base: palm kernel oil, modified milk ingredients, dipotassium phosphate, monoglycerides, datem, silicon dioxide, artificial flavours, annatto & 2 chili peppers CONTAINS: WHEAT, SOY, MILK, CORN