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    You are in: Home / Recipes / Crocus Restaurant Dill Pickle Soup Recipe
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    Crocus Restaurant Dill Pickle Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    Molly53's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Crocus Restaurant Dill Pickle Soup

    Serving Size: 1 (485 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 97.7
     
    Calories from Fat 15
    15%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 5.6 mg
    1%
    Sodium 490.0 mg
    20%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 1.6 g
    6%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    beef neck bone

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