Hungarian Apple Soup

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Hungarian Apple Soup

Hungarian Apple Soup

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.

Serves 2

Prep Time 20 min

Total Time 35 min.


  • 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 c reduced-sodium chicken broth
  • 3 tablespoon reduced-fat sour cream

Cooking Directions

Step 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.

Step 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.