Hungarian Apple Soup
I made my first apple dish of the autumn season a couple of weeks ago: Hungarian Apple Soup. It’s a nice, simple soup; flavorful and easy enough to whip up after work. It has a savory and slightly sweet taste. The potatoes and paprika provide body and heat, and the apples give it a touch of sweetness. I think it’s good dish if you’re looking for something healthy, and it’s actually more filling than it looks.
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
1. Heat oil in a medium saucepan over medium heat.
2. Add apple, potato, onion and celery; stir until the onion is translucent, about 5 minutes.
3. Stir in salt, sage, paprika and pepper; cook for 30 seconds.
4. Pour in broth and bring to a simmer.
5. Reduce heat, cover, and gently simmer until the potato is tender, about 10 to 15 minutes.
6. Transfer the soup to a blender or food processor, add sour cream and process until smooth.
7. Pour into bowls, garnish with celery leaves and serve.
* Note: I like to add a dollop or two of sour cream on top when serving.
Recipe adapted from Eating Well