Sour Cucumber Soup
4-5 servings
Ingredients
- 1 qt. low salt defatted chicken stock
- 2 med. potatoes (dice, peeling is optional)
- ¼ c. grated sour pickles with brine
- 5 oz. reduced fat or fat free sour cream
- 1 t. whole wheat fl our
- Pinch of salt
- ¼ t. ground black pepper
Directions
1. Place the potatoes into a 2 quart saucepan. Pour in the stock, and bring to a boil. Reduce the heat and simmer until potatoes soften.
2. Add the pickles to the stock along with some of their brine, as the soup should be a bit sour.
3. Mix in the sour cream and fl our stirring to incorporate. Season with salt and pepper. Serve immediately.
Nutritional Information – Per Serving
Calories 88
Calories from Fat 1 |
Amount Per Serving |
% Daily Value* |
|
|
Total Fat 0.1g |
0% |
Saturated Fat 0.0g
Trans Fat 0.0g |
0% |
Cholesterol 3mg |
1% |
Sodium 121 mg |
5% |
Total Carbohydrates 18.4g |
6% |
Dietary Fiber 2.2g
Sugar 2.8g |
9% |
Protein 2.4g
Vitamin A 4%
Vitamin C 28%
Calcium 5%
Iron 3% |
|
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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