Dill Pickle Soup
Calories 83 (18% from fat)
Fat 1.6 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 1167 mg.
Carb. 11.5 gram
Fiber 1 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 5 gram
2 Tbsp. lowfat butter
1/2 cup whole wheat flour
7 cups low sodium vegetable broth
1/2 cup dill pickles, finely chopped
2 Tbsp. dill pickle juice
2 Tbsp. Splenda or stevia
1 Tbsp. Worcestershire sauce
2 tsp. garlic, minced
4 tsp. onion salt
1 tsp. dill weed
1 tsp. curry powder
1/2 tsp. white pepper
2 bay leaves
2 cups fat free warm milk
(We use Fairlife Milk because it's lower in sugar and higher in protein.)
Finely chopped dill pickles and all the seasonings turn this into a uniquely delicious soup. Serve with a slice of whole wheat bread to soak up all the flavor.
This recipe is high in sodium. If you're on a low sodium diet, you should consider another option.
1. Melt the butter over medium heat in a large non-stick pot. Then whisk in the flour and cook until the flour is thoroughly coated with the butter and starts to brown, about 2 minutes.
2. Pour the vegetable broth in and whisk it together with the flour, until it's thickened and smooth.
3. Increase the heat to medium-high and whisk in the next 10 ingredients, pickles, pickle juice, Splenda or stevia, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper and bay leaves. Keep stirring until the soup starts to boil.
4. Then reduce heat to low and continue simmering for 5 more minutes, while whisking frequently.
5. Whisk the milk in until thoroughly combined. Remove the bay leaves and divide up into 8 servings.
Yield: 8 Servings of 1 1/2 cups each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.