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 have used this wonderful soup in several of my dinner party menus.
This Dill Pickle soup is so addictive! Give this soup a try and see and taste what I am talking about.
3 tablespoons butter
1/4 cup finely-chopped white onion
1/2 cup dry white wine
1/2 cup plus 1 tablespoon all-purpose flour
5 cups water
1 1/2 cups dill pickle juice (from the pickle jar)
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 saute until soft. Add white wine and continue cooking until almost all the liquid evaporates. Reduce heat to low and whisk in flour (do not let the flour brown) until combined.
Add water and pickle juice, whisking or stirring into onion mixture. Bring just to a slow boil, stirring constantly, until soup just 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 pickles.
Makes 6 servings.
Source: I slightly adapted the original recipe by Chef Otto of Portland, Oregon.