Directions:
- In a large saucepan or soup pot, combine the stock, carrots, potatoes and celery.
- Cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook.
- Add the pickles; continue cooking for 15 minutes.
- In a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture.
- Mix until smooth and add to the soup pot, stirring until well combined.
- Bring the soup to a boil, stirring frequently until slightly thickened; remove from the heat.
- In another small bowl, beat the egg with the sour cream until smooth.
- Pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.11 Kcal (687 kJ) | ||
| Calories from fat | 38.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 7% | |
|---|---|---|---|
| Cholesterol | 30.59mg | 10% | |
| Sodium | 645.25mg | 27% | |
| Potassium | 517.77mg | 11% | |
| Total Carbs | 22.49g | 7% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 10.13g | 20% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 46.23 Kcal (194 kJ) | ||
| Calories from fat | 10.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 7% | |
|---|---|---|---|
| Cholesterol | 8.62mg | 10% | |
| Sodium | 181.75mg | 27% | |
| Potassium | 145.85mg | 11% | |
| Total Carbs | 6.33g | 7% | |
| Sugars | 2.29g | 33% | |
| Dietary Fiber | 0.62g | 9% | |
| Protein | 2.85g | 20% | |
| Vitamin C | 0.6mg | 4% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 21.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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