Hungarian Apple Soup

http://www.eatingwell.com/recipes/hungarian_apple_soup.html

From EatingWell:  September/October 2007

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 servings, about 1 1/2 cups each | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

• 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

Preparation

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, 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.
2. 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.

Nutrition

Per serving : 190 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 12 mg Cholesterol; 25 g Carbohydrates; 5 g Protein; 3 g Fiber; 411 mg Sodium; 182 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 1/2 fat