Hungarian apple soup (gluten-free)

Ingredients (serves 2)

• 2 tsp olive oil
• 1 medium tart apple, peeled and finely chopped
• ¾ cup diced peeled potato
• 1⁄3 cup finely chopped onion
• ¼ cup thinly sliced celery, plus leaves for garnish
• ¼ tsp salt
• ¼ tsp dried sage
• Pinch of paprika, preferably hot Hungarian
• Freshly ground pepper to taste
• 400 ml reduced-salt chicken stock
• 3 tbsp reduced-fat sour cream

Method
Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about five minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in stock 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. Garnish with celery leaves, if desired.

Quick Tip: To make eight soup croutons: Slice one-fourth of a whole-grain baguette into eight slices two-cm thick. Melt one tablespoon of butter; lightly brush on both sides of each slice. Place the slices on a baking sheet. Bake at 180°C until the edges are crisp and golden brown, 10 to 20 minutes, keeping an eye on them so they don’t burn.

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