Recipe-Finder.com

Ingredients Jump to Instructions ↓

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

  2. 1 pound beef neck bones

  3. 1 cup raw mixed vegetables

  4. celery, onion, leek, Savoy cabbage)

  5. 2 cups diced kosher dill pickles

  6. 2 quarts water

  7. 2 cups diced raw potatoes

  8. 3 tablespoons flour

  9. 1 cup milk

  10. Salt to taste

  11. In large pot, place neck bones, vegetables and pickles. Add water and cook over medium heat 45 minutes.

  12. Add potatoes and cook until soft, about 20 minutes. Increase heat to medium-high.

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

  14. 6 to 8 servings.

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

Comments

882,796
Send feedback