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Low Fat Dill Pickle Soup
8 cups chicken stock
2 chicken bouillon cubes
2 medium carrots, coarsely grated
2 cups cubed potatoes
1 cup thinly sliced celery
5 large dill pickles, grated
1/2 cup milk
2 tablespoons flour
1 egg
5 tablespoons sour cream
Parsley and fresh dill, chopped (optional for garnish)
In large pot, combine stock, bouillon, carrots, potatoes and celery. Cook, covered, until potatoes are soft (about 10 minutes). Do not overcook. Add pickles and continue cooking about 15 minutes.
In small bowl beat milk and flour until smooth (add a bit of hot chicken mix to blend it more easily); add to soup, stirring well. Bring soup to boil, stirring often until slightly thickened. Remove from heat.
In small bowl, beat egg with sour cream until smooth. Add to soup and stir until smooth. Keep soup warm but do not boil after adding egg/sour cream mixture or it will curdle. Just before serving, garnish with parsley and dill, if desired.
Makes 10 servings.
Calories.....120.....Fat.....3.4 g......Carbs.....17 g......Sodium.....640 mg......Fiber.....2.5 g
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
