Directions:
- Combine broth, carrots, potatoes, and celery in soup pot.
- Cook, covered over low heat until potatoes are tender.
- Add pickles and cook 15 min,.
- Mix milk and flour until smooth, and add to soup mixing well.
- Bring to boil, stirring untill slightly thickened.
- Remove from heat. beat egg with sour cream until smooth.
- Keep soup warm but not boiling.
- Add some of warm soup to sour cream then gradually add back to pot. keep warm but not boil or sour cream will curdle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.92 Kcal (544 kJ) | ||
| Calories from fat | 40.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Cholesterol | 24.66mg | 8% | |
| Sodium | 1063.9mg | 44% | |
| Potassium | 400.43mg | 9% | |
| Total Carbs | 16.98g | 6% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 105.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 42.99 Kcal (180 kJ) | ||
| Calories from fat | 13.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 7% | |
|---|---|---|---|
| Cholesterol | 8.16mg | 8% | |
| Sodium | 352.07mg | 44% | |
| Potassium | 132.51mg | 9% | |
| Total Carbs | 5.62g | 6% | |
| Sugars | 0.86g | 10% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 1.22g | 7% | |
| Vitamin C | 5mg | 25% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.3mg | 5% | |
| Calcium | 34.8mg | 11% | |
* 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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