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Ingredientes
- 8 c. Chicken broth
- 2 x Grated carrots
- 2 c. Peeled & cubed potatoes
- 5 x Grated Polish dill pickles
- 1/2 c. Lowfat milk
- 1 x Egg
- 5 Tbsp. Lowfat sour cream Salt & pepper
Direcciones
- Combine broth, carrots, potatoes and celery in soup pot, cook, covered over low heat till potatoes are tender. Add in pickles and cook 15 min. Mix lowfat milk and flour till smooth, add in to warm soup, mixing well. Bring to boil, stirring till slightly thickened. Remove from heat. Beat egg with lowfat sour cream till smooth. Add in to warm soup, stirring till smooth. Keep soup hot but don't boil or possibly will curdle. Add in salt and pepper to taste. Approximately 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2468g | |
| Calories 504 | |
| Calories from Fat 71 | 14% |
| Total Fat 7.99g | 10% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 3326mg | 139% |
| Potassium 3066mg | 88% |
| Total Carbs 72.48g | 19% |
| Dietary Fiber 15.6g | 52% |
| Sugars 13.6g | 9% |
| Protein 34.81g | 56% |
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