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Cook Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:2Yield:2 servings, about 1 1/ cups eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:2Yield:2 servings, about 1 1/ cups each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:2
Servings:
2
Yield:2 servings, about 1 1/ cups each
Yield:
2 servings, about 1 1/ cups each
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2teaspoonscanola oil1medium tart apple, peeled and finely chopped¾cupdiced peeled Yukon Gold potato⅓cupfinely chopped yellow onion¼cupthinly sliced celery, plus leaves for garnish¼teaspoonsalt¼teaspoondried sagePinch of paprika, preferably hot HungarianFreshly ground pepper, to taste1 14-ounce can reduced-sodium chicken broth3tablespoonsreduced-fat sour cream
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscanola oil
1medium tart apple, peeled and finely chopped
¾cupdiced peeled Yukon Gold potato
⅓cupfinely chopped yellow onion
¼cupthinly sliced celery, plus leaves for garnish
¼teaspoonsalt
¼teaspoondried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper, to taste
1 14-ounce can reduced-sodium chicken broth
3tablespoonsreduced-fat sour cream
DirectionsHeat 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.Frequently Asked QuestionsAbsolutely. You can get all the chopping out of the way the night before. To keep the chopped produce extra fresh, put it in separate airtight containers.Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until heated through.It’s a perfect soup for holiday dinners and any time you are serving chicken, turkey or pork, like ourCrispy Roast Chickenrecipe,Herb-Roasted TurkeyandOven-Roasted Pork.Originally appeared: EatingWell Magazine, September/October 2007
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.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.Frequently Asked QuestionsAbsolutely. You can get all the chopping out of the way the night before. To keep the chopped produce extra fresh, put it in separate airtight containers.Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until heated through.It’s a perfect soup for holiday dinners and any time you are serving chicken, turkey or pork, like ourCrispy Roast Chickenrecipe,Herb-Roasted TurkeyandOven-Roasted Pork.
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.
Frequently Asked QuestionsAbsolutely. You can get all the chopping out of the way the night before. To keep the chopped produce extra fresh, put it in separate airtight containers.Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until heated through.It’s a perfect soup for holiday dinners and any time you are serving chicken, turkey or pork, like ourCrispy Roast Chickenrecipe,Herb-Roasted TurkeyandOven-Roasted Pork.
Frequently Asked Questions
Absolutely. You can get all the chopping out of the way the night before. To keep the chopped produce extra fresh, put it in separate airtight containers.
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until heated through.
It’s a perfect soup for holiday dinners and any time you are serving chicken, turkey or pork, like ourCrispy Roast Chickenrecipe,Herb-Roasted TurkeyandOven-Roasted Pork.
Originally appeared: EatingWell Magazine, September/October 2007
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Nutrition Facts(per serving)189Calories8gFat26gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
