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Hungarian Apple Soup
Hungarian Apple Soup
7 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 2 teaspoons canola oil
- 1 medium tart apple, peeled and finely chopped
- ¾ cup diced peeled Yukon Gold potato
- ⅓ cup finely chopped yellow onion
- ¼ cup thinly sliced celery, plus leaves for garnish
- ¼ teaspoon salt
- ¼ 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
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Active
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Ready In
- 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.
- Serving size: about 1½ cups
- Per serving: 189 calories; 8 g fat(2 g sat); 3 g fiber; 26 g carbohydrates; 5 g protein; 21 mcg folate; 9 mg cholesterol; 10 g sugars; 0 g added sugars; 225 IU vitamin A; 20 mg vitamin C; 41 mg calcium; 1 mg iron; 785 mg sodium; 352 mg potassium
- Nutrition Bonus: Vitamin C (33% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, ½ fruit, 1½ fat
Reviews 7
July 19, 2016
By: EatingWell User
Perfect
This was my first time making a pureed soup. Filling and rich and very comforting. Super easy. Used a granny smith apple and cottage cheese instead of sour cream. Also added a LOT more salt and thyme and topped with shredded sharp cheddar. My four year old devoured it!
Pros: Easy
July 06, 2015
By: Mike Schoenbacher
This was wonderful for me. Unfortunately, my audience was not as impressed. To me it tasted like spring. Light and lovely.
October 02, 2013
By: EatingWell User
Okay. I was born in Hungary and I've lived here since then but I've never met this soup before. But it could be great though I've just thought I write my observation. :)
August 23, 2012
By: EatingWell User
This was a great combo, except I used a red skinned sweet potato, no oil (softened the onion in the stock). Was delicious, thought I may try topping it with some crisp bacon next time.
March 19, 2011
By: lmasz
Delicious!
This soup was extremely good. Once I got through all the "finely chopping," it was really easy to put together. I used a Golden Delicious Apple and next time will probably just go for the fat-free sour cream. Highly recommend!
February 06, 2010
By: EatingWell User
WOW!!! This was really good. I thought the combo was a bit unusual, but, decided to try it anyway. Used a Gala apple and left the skin on it and the potato. Blended up nicely. Try it, the soup is really good and creamy.
September 20, 2009
By: laracroftny
This soup was fantastic! I used a sweet potato, Granny Smith apple, green pepper instead of celery, and fat free sour cream. I also didn't add any extra salt. It blended nicely in the blender (be carfeful of the pressure that builds up), and had a nice creamy texture. I will definitely make this again and again!
