Recipe for cooking crocus restaurant dill pickle soup

Soups for Salads :: Copy-Cat Soups

Crocus Restaurant Dill Pickle Soup

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

1 lb. beef neck bones
1 C. raw mixed vegetables (diced carrots,
    celery, onion, leek, Savoy cabbage)
2 C. diced kosher dill pickles
2 qt. water
2 C. diced raw potatoes
3 Tbsp. flour
1 C. milk
Salt to taste

In lrg. pot, place neck bones, vegetables and pickles. Add water and cook over med. heat 45 min.

Add potatoes and cook until soft, about 20 min. Increase heat to med.-high.

Mix together flour and milk in sm. bowl and gradually add to soup, stirring regularly, until mixture boils. Season to taste with salt. Remove neck bones and discard.

Makes approximately 6 to 8 servings.

NOTE: This soup tastes best refrigerated and served the next day.