Recipe(tried): Trianon Dill Pickle Soup

TRIANON DILL PICKLE SOUP

3 Tbsp butter
3 oz onion, cut julienne
1/2 cup white wine
1/2 cup all purpose flour
4 cups water
1 1/2 cups marinade/juice from pickles
4 large dill pickles, cut julienne
2 tsp fresh or dried dillweed
1/2 cup heavy whipping cream (optional)
Poultry seasoning, to taste
Salt and ground white pepper, to taste
Croutons, for garnish

Melt butter in large pot or Dutch oven over medium heat. Add onion and saute until soft.

Add wine and continue cooking until almost all liquid evaporates. Reduce heat and stir in flour; do not brown.

Combine 4 cups water and pickle juice and whisk into mixture all at once. Increase heat and bring to boil, stirring constantly until soup thickens.

Add pickles and dill. Stir in cream if lighter color is desired. Season with poultry seasoning, salt and pepper.

Garnish each serving with diced pickles.

MY NOTES: Cut onion and pickles very fine. Use only enough whipping cream (or skim milk as I do) to lighten soup to your preference. I also used regular ground pepper and omitted butter. Always dieting!

Source: Created by Chef Otto Fennerl of Trianon (Portland, Ore.). Recipe printed in Bon Appetit (unknown publication date), at a reader's request.