* Exported from MasterCook *
Ritas Polish Dill Pickle Soup
Recipe By :Rita
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups vegetable stock -- or anyother stock to taste
4 large dill pickles -- shredded
1/2 cup pickle juice -- from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
To Garnish: chopped fresh dill -- sour cream, salt and pepper
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
Serves 10
Prep time: 10 mins
Total time: 35 mins
Source:
"Food dot com"
S(Formatted by Chupa Babi):
"May 2011"
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Per Serving (excluding unknown items): 175 Calories; 5g Fat (26.4% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 1346mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 4608 3309 0 0 0 0
