Crocus Restaurant Dill Pickle Soup

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

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

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.