| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | c | Chicken stock or broth |
| 2 | Chicken bouillon cubes | |
| 2 | md | Carrots, coarsely grated |
| 2 | c | Potatoes, cubed |
| 1 | c | Celery, thinly sliced5 lg. dill pickles, grated1/2 c. milk |
| 2 | tb | Flour1 egg |
| 5 | tb | Sour cream |
INSTRUCTIONS
In large pot combine: Cook about 10 minutes or just until potatoes are soft. DO NOT OVER COOK. Add: Continue cooking about 15 minutes more. In small bowl, beat: Stir until smooth. Add a small amount of the hot broth. Stir in and then add mixture to soup stirring well. Bring soup to boil stirring often until slightly thickened. Remove from heat. Beat: Add to soup, stir until smooth. Keep soup warm, but do not allow to boil. Season as desired with salt and pepper to taste. Garnish with parsley or fresh dill, if desired. A different soup, but good to make on a wintery day. Posted to MM-Recipes Digest V4 #143 by [email protected] on May 23, 1997
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