3 Tbls. Butter 3 oz. Onion (cut julienne)
1/2 c. Flour 4 Lg. Dill Pickles (cut julienne)
1 1/2 c. pickle marinade 4 c. Water
2 Tbls. Dill Weed 1/2 c. Whipping Cream
(fresh or dried)
Salt, White Pepper & Good Quality Chicken Base to taste
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat, stir in flour DO NOT BROWN. In a separate pot combine water and
pickle marinade, bring to a boil, whisk into the first pot at once.
Increase heat and bring to a boil stirring constantly, until soup thickens.
Season with chicken base, salt and pepper. Add pickles and dill, stir in
cream for desired texture.
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