Dill Pickle Soup - The Trianon

February 11, 2016

We had a call from a listener on the show looking for dill pickle soup. I first had it at the Trianon Continental Restaurant in Portland, Oregon at least twenty years ago, and it was love at first bite. The recipe was later published in Bon Appetit magazine, and is reproduced here.


3 T Butter
3 oz Onion, julienned
1/2 C White wine
1/3 C plus 1 T All-purpose flour
5 C Water
1 1/2 C Marinade from pickles
4 Large dill pickles, julienned
2 tsp Dried dillweed
Whipping cream (optional)
Poultry seasoning
Salt and freshly ground white pepper
Diced pickles 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 water and 
pickle marinade 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.