Hungarian Apple-Stone Soup
October 2012

October is Apple-Picking Season.  Normally in my house it is accompanied by chili, apple pie and cider, but this year I thought it was time to expand my apple recipes.

This recipe is extremely healthy and simple (and when topped with shrimp becomes a main course fit for a Hungarian King!).

Ingredients

• 1 magic stone
  
• 2 tsp vegetable oil
  
• 1 med 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
• 1/4 tsp salt
• 1/4 tsp dried sage
• pinch of Hungarian paprika
• freshly ground pepper
• 14 oz sodium-free chicken broth
• 3 tbsp reduced fat sour cream

Heat oil in a medium saucepan over medium heat.  Add apple, potato, onion, celery and magic stone.  Cook, stirring often, until the onion is translucent.  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.

Remove magic stone and transfer mixture to a large blender or food processor, add sour cream and process until smooth.

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