Adrienne's Hungarian Apple Soup
Katie
A great way to use up apples after apple picking!
ingredients
- 4 tablespoons Oil (I use safflower)
- 2 Medium Tart Apple, peeled and finely chopped
- 1 1/2 cup Yukon Gold potato diced and peeled
- 2/3 cup Yellow Onion finely chopped
- 1/2 cup Celery, thinly sliced, plus leaves for garnish
- 1/2 teaspoon Salt
- 1/4 teaspoon Dried Sage
- 1/4 teaspoon dried chives
- Parsley (optional)
- Turmeric (optional)
- Pinch of paprika, preferably hot Hungarian
- Freshly ground pepper, to taste
- 2 Cups of Vegetable Broth
- 6 tablespoons Sour Cream
- Shrimp - precooked
directions
- 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. Stir in salt, sage, chives, paprika and pepper (and parsley/turmeric if desired) ; 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.
- 2
Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Add shrimp and garnish with celery leaves, if desired.
Source: Adrienne Thal
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