Hungarian Apple Soup

Makes 2

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.

ingredients

2 tsp canola oil
1 med tart apple, peeled and finely chopped
3/4 c diced peeled Yukon Gold potato
1/3 c finely chopped yellow onion
1/4 c thinly sliced celery, plus leaves for garnish
1/4 tsp salt
1/4 tsp dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper to taste
1 14 oz can reduced-sodium chicken broth
3 tbsp reduced-fat sour cream

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