Directions:
- Combine broth, carrots, potatoes, and celery in soup pot.
- Cook, covered over low heat until potatoes are tender.
- Add pickles and cook 15 minute.
- 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 | 130.82 Kcal (548 kJ) | ||
| Calories from fat | 40.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Cholesterol | 24.66mg | 8% | |
| Sodium | 1065.42mg | 44% | |
| Potassium | 407.47mg | 9% | |
| Total Carbs | 17.2g | 6% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 3.72g | 7% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.8mg | 5% | |
| Calcium | 105.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 42.98 Kcal (180 kJ) | ||
| Calories from fat | 13.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 7% | |
|---|---|---|---|
| Cholesterol | 8.1mg | 8% | |
| Sodium | 350.03mg | 44% | |
| Potassium | 133.87mg | 9% | |
| Total Carbs | 5.65g | 6% | |
| Sugars | 0.89g | 11% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 1.22g | 7% | |
| Vitamin C | 5mg | 25% | |
| Vitamin A | 0.1mg | 14% | |
| 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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