I slightly adapted the original recipe by Chef Otto of Portland, Oregon.

This very unusual Dill Pickle Soup tastes fantastic! It always surprises my guests when they discover that it has dill pickles in it. Excellent for a dinner party to give your meal a spectacular start.  I've used this wonderful soup in several of my dinner party menus.  Try it - you'll like it!

Check out more of Linda's great Soup, Stew and Chili Recipes.

Don't forget to check out my Grilled Peppery Pinot Noir Tenderloin dinner menu and Pork Loin with Pumpkin Sage Bread Pudding dinner menu which include this fantastic Dill Pickle Soup.

3 tablespoons butter
1/4 cup finely chopped onion
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 heavy cream, whipping cream or milk
Salt and white pepper to taste
1 large dill pickle, cut julienne

In a large soup pot over medium heat, melt butter. Add onion and sauté until soft. Add white wine and continue cooking until almost all liquid evaporates. Reduce heat to low and stir in flour (do not brown). Add water and pickle juice, whisking or stirring into onion mixture. Bring just to a slow boil, stirring constantly, until soup slightly thickens. Add dill weed.

Stir in whipping cream or milk; season with salt and white pepper to taste. Remove from heat.

Serve in individual soup bowls and garnish with julienne dill pickle.

Makes 6 servings.