"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

TRIANON DILL PICKLE SOUP Recipe

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This recipe for TRIANON DILL PICKLE SOUP, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Smith

Category:
Category:

Ingredients:  
Ingredients:  
3 T. butter
3 oz. onion, julienned
1/2 C. white wine
1/2 C. all purpose flour
4 C. water
1 1/2 C. marinade from pickles
4 large dill pickles, julienned
2 tsp. fresh or dried dill weed
1/2 C. whipping cream
Poultry seasoning
Salt and white pepper to taste
Croutons for garnish

Directions:
Directions:
Melt butter in large pot or Dutch oven over medium heat. Add onion and sauté 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

Personal Notes:
Personal Notes:
While I was visiting Andrea in Portland, Oregon, we had lunch at the Trianon restaurant. We ordered this soup and were very pleasantly surprised how good it was. Copies of this recipe, printed in Bon Appétit magazine, were available at the restaurant

 

 

 

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