Post by Debbie on Jun 25, 2012 23:53:03 GMT -5
In large pot combine:
8 cups chicken stock or broth
2 chicken bouillon cubes
2 medium carrots, coarsely grated
2 potatoes, cubed
1 cup celery, thinly sliced
Cook about 10 minutes or just until potatoes are soft.
DO NOT OVER COOK.
Add:
5 large dill pickles minced
Continue cooking about 15 minutes more.
In small bowl, beat:
1/2 cup milk
2 tablespoons flour
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:
1 egg
1 cup sour cream
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.
8 cups chicken stock or broth
2 chicken bouillon cubes
2 medium carrots, coarsely grated
2 potatoes, cubed
1 cup celery, thinly sliced
Cook about 10 minutes or just until potatoes are soft.
DO NOT OVER COOK.
Add:
5 large dill pickles minced
Continue cooking about 15 minutes more.
In small bowl, beat:
1/2 cup milk
2 tablespoons flour
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:
1 egg
1 cup sour cream
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.