Dill Pickle Soup

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

2 tbsp unsalted butter

1 medium onion (finely minced)

1 large carrot (grated on large holes of box grater)

1 c dill pickles (cut in half lengthwise and then thinly sliced)

5 c vegetable broth (or chicken broth if you want)

3 medium potato (peeled and cubed)

4 1/2 tbsp sour cream

1 1/2 tbsp flour

4-5 tbsp pickle juice

1 tsp salt

1/4 tsp black pepper

4 tbsp fresh dill (chopped)

手順

In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.

Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.

Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.

Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.

Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.

Remove from the heat, and serve immediately garnished with fresh dill.

栄養

• カロリー: 276 kcal
• 脂肪総量: 10.7 g
• 飽和脂肪: 6 g
• コレステロール: 21 mg
• ナトリウム: 4129 mg
• 炭水化物総量: 35.8 g
• 食物繊維: 4.8 g
• 糖質総量: 4.4 g
• タンパク質: 10.6 g