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Crocus Restaurant Dill Pickle Soup Recipe

May 30th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbbeef neck bone
  2. 1cup assorted rawmixed vegetables(diced carrots, celery, onion, leek, Savoy cabbage)
  3. 2cups dicedkosher dill pickles
  4. 2quartswater
  5. 2cups dicedraw potatoes
  6. 3tablespoonsflour
  7. 1cupmilk
  8. salt

DIRECTIONS

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

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