Thursday, September 20, 2012
Soup Of The Day
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.
Hungarian Apple Soup
2 tsp. Olive oil
1 medium tart apple, peeled and finely chopped
¾ c. diced peeled Yukon Gold potato
1/3 c. finely chopped yellow onion
¼ c. thinly sliced celery, plus leaves for garnish
¼ tsp. salt
¼ tsp. dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper, to taste
1 14 oz. chicken broth
3 tbsp. 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.