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.

Makes 2 servings, about 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 190 calories; 8 g fat (2 g sat, 4 g mono); 12 mg cholesterol; 25 g carbohydrate; 5 g protein; 3 g fiber; 411 mg sodium; 182 mg potassium.
Nutrition bonus: Vitamin C (30% daily value).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1/2 fruit, 1 1/2 fat

We served this soup as an entree with sauteed shrimp. We find it to have really great flavor. We thought that the texture was a little thin and the next time we make it we will use more of everything except the chicken broth. We also thought that it could be improved by reserving a portion of the cooked mixture to add the the pureed soup. We served it with a fine Fume Blanc and the match was perfect.

Anonymous, Escondido, CA

This soup was delicious, except that it came out very thin--I would have used much less chicken broth. I wound up adding too much sour cream to compensate, which overpowered the amazing taste of the soup. It would have been delicious if it had been creamier, so I agree with the other poster to use less broth and more of everything else.

Anonymous, Portland, OR