3 to 4 Claussen dill pickles and 1 c. juice
2 cans chicken broth
2 tbsp. flour
2 tbsp. butter
1/2 pt. heavy cream

Puree pickles and part of liquid in blender. Mix remaining liquid and chicken broth. Bring to boil. Simmer a few minutes. In a small pan, melt butter and add flour. Mix well and gradually add cream until smooth. Pour into soup and bring to boil once. Add a dash of lemon juice. You may add some half & half to give it a creamier taste, about 1 to 1 1/2 cups. Top with chopped dill. A real warm weather treat!