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Hungarian Apple Soup

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  35 Minutes
  2 servings, about 1 1/2 cups each
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.
RECIPE INGREDIENTS
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 14-ounce can   reduced-sodium chicken broth
3 tablespoons   reduced-fat sour cream
Hungarian Apple Soup Recipe at Cooking.com
DIRECTIONS
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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   2 servings, about 1 1/2 cups each
Calories: 190
Fat. Total: 8g
Protein: 5g
Carbohydrates, Total: 25g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 12mg
Sodium: 411mg
% Cal. from Fat: 38%
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