Dill Pickle Soup
3 T butter
1/4 cup finely chopped onion
1/2 cup white wine
1/2 cup plus 1 T all-purpose flour
5 cups water
1-1/2 cups dill pickle juice
2 tsp dried dill weed, crushed
1/2 cup 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).
In a large bowl, combine water and pickle juice; add and 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. Remove from heat. Serve in soup bowls and
garnish with julienne dill pickle.
Recipe courtesy of Linda Stradley of website What's
Cooking America at
http://whatscookingamerica.net
