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Makes 6 Servings


• 3 tablespoons butter
• 1/4 cup finely chopped shallots
• 1/2 cup white wine
• 1/2 cup plus 1 tablespoon all-purpose flour
• 5 cups water
• 1 1/2 cups Vlasic® Whole Dill Pickle juice
• 2 teaspoons dried dill weed, crushed
• 1/2 cup heavy cream or milk
• Salt and pepper to taste
• 1 large Vlasic® Whole Dill Pickle, cut julienne


Melt butter in a large soup pot over medium heat.
Add shallots and sauté until soft. Add white wine and continue cooking until liquid has almost evaporated. Reduce heat to low and stir in flour. Add water and pickle juice, whisking or stirring into shallot mixture. Bring to a boil, stirring constantly, until soup slightly thickens. Add dill weed. Stir in heavy cream or milk; season with salt and white pepper to taste.
Remove from heat.

Serve in individual soup bowls and garnish with julienne pickle. 


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