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.
Dill Pickle Soup Recipe: https://whatscookingamerica.net/soup/dillsoup.htm