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Ingredients
3 Tablespoons butter
1/4 Cup onion, finely chopped
1/2 Cup white wine
1/2 Cup plus 1 tablespoon all-purpose flour
5 Cups water
1 1/2 Cups dill pickle juice
2 Teaspoons dried dill weed, crushed
1/2 Cup whipping cream or milk
Salt and white pepper to taste
1 Large dill pickle, cut julienne
Instructions
In a large soup pot over medium heat, melt butter. Add onion and saut� until soft. Add white wine and continue cooking until almost all liquid evaporates. Reduce heat to low and stir in flour (do not brown).
In a large bowl, combine water and pickle juice; add and whisk in all at once to onion mixture. Bring to a boil, stirring constantly, until soup slightly thickens. Add dill weed. Stir in whipping cream or milk to desired consistency. Season with salt and white pepper to taste, remove from heat and serve in soup bowls and garnish with julienne dill pickle.