The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich.
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.
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.
Stir celery salt into soup and bring to a simmer.
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.
Per Serving: 150 calories; protein 1.8g; carbohydrates 5.2g; fat 13.9g; cholesterol 39.7mg; sodium 153.1mg.