Soup-Soup-Soup
Yield
4 servingsPrep
0 minCook
10 minReady
10 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetables
cooked |
* |
| 1 | cup |
chicken broth
|
|
| 1 | x |
lemon juice
to taste |
*
|
| 2 | each |
scallions, spring or green onions
|
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetables
cooked |
* |
| 237 | ml |
chicken broth
|
|
| 1 | x |
lemon juice
to taste |
*
|
| 2 | each |
scallions, spring or green onions
|
|
| 118 | ml |
sour cream
|
|
Directions
Whirl all in blender.
This is great on a hot day when iced.
