Dill Soup
3-4 servings
Ingredients
- 1 T. extra virgin olive oil
- 2 T. fresh dill, cleaned and chopped
- 1 pt. low salt, defatted beef stock
- ½ t. lemon juice
- 6 oz. reduced fat or nonfat sour cream
- Pinch of salt
- ¼ t. ground black pepper
Directions
1. In a 2 quart saucepan, heat the oil, add dill and stir gently over low heat for a few minutes, add stock, lemon juice, and cream.
2. Bring to boil, reduce heat and simmer 15 minutes, season and serve.
Nutritional Information – Per Serving
Calories 151
Calories from Fat 61 |
Amount Per Serving |
% Daily Value* |
|
|
Total Fat 6.8g |
10% |
Saturated Fat 0.0g
Trans Fat 0.0g |
32% |
Cholesterol 4mg |
1% |
Sodium 275mg |
11% |
Total Carbohydrates 8.2g |
3% |
Dietary Fiber 0.5g
Sugar 3.0g |
2% |
Protein 5.3 g
Vitamin A 7%
Vitamin C 2%
Calcium 8%
Iron 5% |
|
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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