Hungarian Apple Potato Soup

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 - med tart apple, peeled and finely chopped 1/2 - cup diced peeled potato

1 - ⅓ cup finely chopped yellow onion

1 - ¼ cup thinly sliced celery, plus leaves for garnish

1 - cup half and half

1 - tsp ground nutmeg

1 - pinch of paprika, preferably hot Hungarian

4 - cups reduced-sodium chicken broth

1 - ¼ teaspoon dried sage

3 - Tabs reduced-fat sour cream

Salt and black pepper to taste

1 - 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. 2 - 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.

3 - Transfer the soup to a large blender or food processor, add sour cream and process until smooth.

4 - Garnish with celery leaves and sprinkled with the nutmeg.

Servings: 4

Yield: 4

Degree of Difficulty: Very easy

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (14.6 Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Servin Calories 324.17

Calories From Fat (67%) 217.91

% Daily Value

Total Fat 17.64 g 27%

Saturated Fat 9.37 g 47%