1. In a large saucepan or soup pot, combine the stock, carrots, potatoes and celery. 2. Cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook. 3. Add the pickles; continue cooking for 15 minutes. 4. In a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture. 5. Mix until smooth and add to the soup pot, stirring until well combined. 6. Bring the soup to a boil, stirring frequently until slightly thickened; remove from the heat. 7. In another small bowl, beat the egg with the sour cream until smooth. 8. Pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth. ---------------------------------------------------------------------------
Nutrition
Ingredients
