What do you do with the juice in the jar of dill pickles? Marlys loved dill pickles, and there was always a jar of some type of dill pickles in the refrigerator; whole, spears or slices. And, after obtaining this recipe from the Trianon restaurant, we always seemed to have a jar of the juice from the dill pickles. Whenever we finished a jar of pickles, the juice was collected for making soup.
For the record, Trianon was a local restaurant that didn’t make it, and has long since disappeared.
This soup has body from the thickened flour and heavy cream, but it retains the dill pickle taste.
Chef Otto’s Dill Pickle Soup
- 3 Tablespoons butter
- 1/3 cup onion, cut julienne
- 1/2 cup white wine
- 1/2 cup all-purpose flour
- 4 cups water
- 1 1/2 cups dill pickle juice
- 2 4-inch dill pickles, cut julienne
- 2 teaspoons fresh or dried dill weed
- 1/2 cup heavy cream
- > Poultry Seasoning to taste
- > salt and ground white pepper to taste
- > croutons for garnish
Melt butter in a 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. Cook awhile to make sure flour is not pasty.
Combine water and pickle juice and whisk into the mixture all at once. Increase heat and bring to a boil, stirring constantly until soup thickens. Add pickles and dill weed. Stir in cream. Season with poultry seasoning, salt and pepper.
Serve hot. Garnish each serving with croutons.
I made my own croutons by toasting bread and then cutting off the crusts and slicing the toast into small squares.
I always heat the water I am going to add so that the soup does not lose too much temperature when the water is added; I keep a tea kettle on the stove.
My herbs are not yet mature enough that I could collect fresh dill from the garden, so I used the dried dill.
I dislike the directions of adding spices “to taste”; my taste might be very different from yours. But, I also don’t have a good answer for how much to add. I think I had about 1/4 teaspoon of each of the three ingredients- Poultry Seasoning, salt, and white pepper.