Ingredients

• 3 Tbsp butter or oil of choice (olive or avacado are great options)
• 3 oz onions, julienned
• 1/2 cup flour
• 4 large dill pickles, julienned
• 1 1/2 cups pickle juice
• 4 cups water
• 2 Tbsp fresh dill weed
• 1/2 cup whipped coconut cream (or solid portion of coconut milk from can)
• salt, pepper & good quality chicken base – to taste

Directions

1. Melt butter in a large pot over medium heat, add onion & saute until soft (about 5 minutes).
2. Reduce heat and stir in flour. Do not brown.
3. In a separate pot, combine water and pickle juice.
4. Bring pickle juice mixture to a boil, then whisk into the main pot at once.
5. Increase heat and bring to a boil, stirring constantly, until soup thickens.
6. Season with chicken base, salt, and pepper.
7. Add pickles and dill, stir in cream for desired texture.
8. Serve warm with bread and ginger-honey glazed carrots.