I love dill pickles, and I love soup, I was so happy when I came across this. Best way I could describe it would be "cream of dill pickle".

TRIANON DILL PICKLE SOUP (6-8 servings)
3 TBS butter 3 ozs onion chopped or cut julienne
1/2 cup dry white wine
1/3 cup plus 1TBS all purpose flour
5 cups water (I prefer Chicken Stock)
1 1/2 cups juice from Dill Pickle jar
4 large dill pickles chopped or cut julienne
2 tsp dried dill weed
(Optional ingredients) Whipping Cream or Half & Half Poultry Seasoning Salt & freshly ground pepper Diced pickles (garnish)
Melt butter in large pot or Dutch oven over medium heat. Add onions and sauté until soft. Add wine and continue cooking until almost all liquid evaporates. Reduce heat and stir in flour forming a rue (Do not Brown). Combine water (Chicken Stock) and pickle juice and wisk into the rue all at once. Increase heat and bring to a boil, stirring constantly, until soup thickens. Add pickles and dill. Stir in whipping or Half & Half if a lighter color is desired. Season to taste with poultry seasoning, salt and pepper. Garnish each serving with diced pickles.

There's something amazingly Jewish about this one. I love dill pickles too, and will be giving it a go!