Cream Of Dill Pickle Soup

Name: Cream Of Dill Pickle Soup
Total time: 25
Yield: 4
Ingredients: 3 tablespoons butter, divided; 1 small white onion, diced; 1 dill pickle, diced; 2 cups water; ½ cup dill pickle juice; 1 sprig fresh dill, roughly chopped; ¾ cup half-and-half; ⅛ teaspoon celery salt; 1 tablespoon all-purpose flour

Recipe by Captain K from allrecipes.com

Lunch 25 Mins.

Ingredients

4 servings

•

3 tablespoons butter, divided
•

1 small white onion, diced
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1 dill pickle, diced
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2 cups water
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½ cup dill pickle juice

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1 sprig fresh dill, roughly chopped
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¾ cup half-and-half
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⅛ teaspoon celery salt
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1 tablespoon all-purpose flour

Instructions

Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
Stir celery salt into soup and bring to a simmer.
Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.