This savory apple soup for two gets body from Yukon Gold potatoes and a touch of heat from paprika. Float some cocktail shrimp or a mound of lump crabmeat in each bowl to make it a main course.
- 2 teaspoons canola oil
- 1 medium tart apple, peeled and finely chopped
- 3/4 cup diced peeled Yukon Gold potato
- 1/3 cup finely chopped yellow onion
- 1/4 cup thinly sliced celery, plus leaves for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon dried sage
- Pinch of paprika, preferably hot Hungarian
- Freshly ground pepper to taste
- 1 can (14 ounces) reduced-sodium chicken broth
- 3 tablespoons reduced-fat sour cream
Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids). Garnish with celery leaves, if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
190 calories; 8g total fat; 2g total saturated fat; 12mg cholesterol; 411mg sodium; 25g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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