Print Recipe

Crocus Restaurant Dill Pickle Soup

RG

Ingredients

  • 1 pound beef neck bones
  • 1 cup 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 to taste

Instructions

  1. In large pot, place neck bones, vegetables and pickles. Add water and cook over medium heat 45 minutes.
  2. Add potatoes and cook until soft, about 20 minutes.
  3. Increase heat to medium-high.
  4. Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
  5. Season to taste with salt.
  6. Remove neck bones and discard.

Makes 6 to 8 servings.

This soup tastes best refrigerated and served the next day.

Source: Andrew Wasielewski, Owner - Crocus Restaurant - Milwaukee, Wisconsin




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.