Crocus Restaurant Dill Pickle Soup

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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Nutrient	Quantity
Total fats	12.1014 g
Protein	107.9793 g
Carbohydrates	107.0267 g
Energy	978.5351 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5127 g
Water	1195.0007 g
Aspartic acid	2.6104 g
Calcium, Ca	1054.877 mg
Lutein + zeaxanthin	434.76 g
Fiber, total dietary	13.455 g
Carotene, beta	10776.46 g
Niacin	10.7241 mg
Vitamin A, RAE	1334.2003 g
Arginine	0.9064 g
Riboflavin	1.4318 mg
Tocopherol, beta	0.0128 mg
Glutamic acid	4.0802 g
Sodium, Na	2833.2474 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0751 g
Total lipid (fat)	12.1014 g
Manganese, Mn	1.1846 mg
Fructose	3.057 g
Proline	1.1393 g
Fatty acids, total saturated 16:0	2.8117 g
Fatty acids, total saturated 8:0	0.183 g
Sucrose	5.1052 g
Choline, total	388.5655 mg
Sugars, total	23.945 g
Serine	0.898 g
Fatty acids, total saturated 10:0	0.186 g
Fatty acids, total saturated 18:0	1.0945 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.9317 mg
Selenium, Se	90.9896 g
Ash	18.8341 g
Vitamin D	4.88 IU
Menaquinone-4	2.44 g
Fatty acids, total saturated 18:1 undifferentiated	2.4741 g
Pantothenic acid	2.962 mg
Phenylalanine	0.8613 g
Copper, Cu	1.7005 mg
Betaine	2.576 mg
Thiamin	1.1533 mg
Retinol	245.8003 g
Methionine	0.3811 g
Iron, Fe	10.0812 mg
Carbohydrate, by difference	107.0267 g
Phosphorus, P	1311.5544 mg
Folate, total	173.5852 g
Fatty acids, total saturated 4:0	0.183 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	1.28 g
Alanine	0.7532 g
Cholesterol	251.0672 mg
Valine	1.0602 g
Fatty acids, total saturated 18:2 undifferentiated	0.927 g
Glycine	0.5245 g
Carotene, alpha	4487.74 g
Glucose (dextrose)	3.1724 g
Fatty acids, total saturated 14:0	0.7478 g
Zinc, Zn	7.1663 mg
Isoleucine	0.8209 g
Fatty acids, total saturated 12:0	0.2055 g
Fatty acids, total polyunsaturated	1.9835 g
Leucine	1.3732 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	22595.7944 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	173.5852 g
Tryptophan	0.2116 g
Vitamin C, total ascorbic acid	73.23 mg
Phytosterols	40.04 mg
Fatty acids, total saturated 6:0	0.183 g
Starch	47.7004 g
Lactose	12.322 g
Tyrosine	0.7086 g
Vitamin B-12	5.6313 g
Vitamin K (phylloquinone)	73.5593 g
Fatty acids, total saturated	5.589 g
Histidine	0.4578 g
Fatty acids, total monounsaturated	2.5493 g
Threonine	0.8833 g
Folate, food	173.5852 g
Vitamin D (D2 + D3)	0.244 g
Cryptoxanthin, beta	85.8 g
Vitamin D3 (cholecalciferol)	0.244 g
Vitamin E (alpha-tocopherol)	3.4307 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	229.8157 mg
Lysine	1.2302 g
Potassium, K	3406.484 mg
Cystine	0.2677 g
Fluoride, F	90.182 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	148.84	11.6632	7.9788
Salt	0	0	0	0
Carrot	1 cup	52.48	12.2624	0.3072
Potato	2 cups	231	52.47	0.27
Water	2 quarts	0	0	0
flour	3 tablespoons	108.4275	23.7385	0.4207
beef neck	1 lb	403.4676	0	2.2667
kosher dill pickle	2 cups	34.32	6.8926	0.858