Step 1

Add the bones, leek, carrots, parsnip, celery, onion and allspice to a large pot

Step 2

Add 6 to 8 cups of water, or use broth, (chicken or vegetable) if you don’t have soup bones in hand

Step 3

Bring to a boil, reduce heat and simmer 40 minutes

Step 4

While this is cooking , removed the pickles, reserving their liquid, grate the pickles and simmer in a small amount of water for 20 minutes, drain

Step 5

Add the garlic and potatoes to the soup and cook about 15 minutes, until the potatoes are tender

Step 6

Remove the bones, leek, carrots, parsnip, onion, and allspice from the soup

Step 7

Grate the carrots, parsnip, and celery, and return to the soup

Step 8

Season with marjoram, salt and pepper

Step 9

Add the grated pickles and juice to the soup

Step 10

Just before serving, stir in the heavy cream and chopped dill