Hungarian Apple Soup

Rating: 4.38 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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. Source: EatingWell Magazine, September/October 2007

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Ingredients

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.

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  • 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 Facts

Serving Size: about 1 1/2 cups
Per Serving:
189 calories; 7.6 g total fat; 2.1 g saturated fat; 9 mg cholesterol; 785 mg sodium. 352 mg potassium; 26.3 g carbohydrates; 3.3 g fiber; 10 g sugar; 5.5 g protein; 225 IU vitamin a iu; 20 mg vitamin c; 21 mcg folate; 41 mg calcium; 1 mg iron; 13 mg magnesium;
Exchanges:

1 starch, 1/2 fruit, 1 1/2 fat

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Victoria Haskins
Rating: 5 stars
03/17/2019
An absolute favorite. Very easy to make and tastes exceptional. Read More
EatingWell User
Rating: 4 stars
07/19/2016
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 Read More
Mike Schoenbacher
Rating: 3 stars
07/06/2015
This was wonderful for me. Unfortunately my audience was not as impressed. To me it tasted like spring. Light and lovely. Read More
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EatingWell User
Rating: 4 stars
10/02/2013
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.:) Read More
EatingWell User
Rating: 4 stars
08/23/2012
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. Read More
laracroftny@yahoo.com
Rating: 5 stars
10/31/2011
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! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
lmasz@aol.com
Rating: 5 stars
10/29/2011
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! Read More
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