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National Exports Excellence Award
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Dill Pickle Soup
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Ingredients
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 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 liquid evaporates. Reduce heat to low and stir in flour (do not brown). In a large bowl, combine water and pickle juice; add and whish 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. Makes 4 servings.
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