Crocus Restaurant Dill Pickle Soup Recipes

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CROCUS RESTAURANT DILL PICKLE SOUP



Crocus Restaurant Dill Pickle Soup image

This one looked perfect for for early autumn. It was just so interesting that it needed to be shared. Source: Andrew Wasielewski, Owner - Crocus Restaurant - Milwaukee, Wisconsin

Provided by Molly53

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb beef neck bone
1 cup assorted raw mixed vegetables (diced carrots, celery, onion, leek, Savoy cabbage)
2 cups diced kosher dill pickles
2 quarts water
2 cups diced raw potatoes
3 tablespoons flour
1 cup milk
salt

Steps:

  • In large pot, place neck bones, vegetables and pickles.
  • Add water and cook over medium heat 45 minutes.
  • Add potatoes and cook until soft, about 20 minutes.
  • Increase heat to medium-high.
  • Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
  • Season to taste with salt.
  • Remove neck bones and discard.
  • NOTE: This soup tastes best refrigerated and served the next day.

Nutrition Facts : Calories 97.8, Fat 1.7, SaturatedFat 1, Cholesterol 5.7, Sodium 490.1, Carbohydrate 17.4, Fiber 2.5, Sugar 1.7, Protein 3.7

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