Cream Of Dill Pickle Soup

• 3 tablespoons butter, divided
• 1 small white onion, diced
• 1 dill pickle, diced
• 2 cups water
• 1/2 cup dill pickle juice
• 1 sprig fresh dill, roughly chopped
• 3/4 cup half-and-half
• 1/8 teaspoon celery salt
• 1 tablespoon all-purpose flour

1. 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.
2. 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.
3. Stir celery salt into soup and bring to a simmer.
4. 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.

butter, white onion, dill pickle, water, dill pickle juice, dill, celery salt, flour

Taken from www.allrecipes.com/recipe/240804/cream-of-dill-pickle-soup/ (may not work)