Hungarian Potato Soup
This recipe makes 4 servings
|Per serving: about||-|
|total fat||6 g|
|sat. fat||2 g|
- Portion size: 4
Either warm or cold, this thick, creamy soup, with its vibrant accents of vinegar and sour cream, makes taste buds sing.
- 8 8whole black peppercorns
- 2 2bay leafbay leaves
- 1 tbsp 1tbspvegetable oil
- 2 2celery stalkcelery stalks, diced
- 1 1oniononions, diced
- 1/2 tsp 1/2tspsalt
- 4 4russet potatorusset potatoes, (1-1/2 lb/750 g)
- 2 cups 2cupssodium-reduced chicken stock
- 3 tbsp 3tbspwhite vinegar
- 1/3 cup 1/3cupsour cream
- 2 tbsp 2tbspchopped fresh parsley
In cheesecloth square, tie together peppercorns and bay leaves with string; set aside.
In large saucepan, heat oil over medium heat; cook celery, onion and salt, stirring occasionally, for about 8 minutes or until tender but not browned.
Meanwhile, peel and cube potatoes to make 4 cups (1 L). Add to pan; cook, stirring, for 2 minutes. Add 3 cups (750 mL) water, chicken stock, vinegar and spice bag; bring to boil. Reduce heat, cover and simmer for about 45 minutes or until potatoes are tender. Discard spice bag.
With immersion blender or food mill, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Whisk in sour cream and parsley. Heat through over medium heat, stirring occasionally.
Additional information : Tip: An immersion blender gives this soup its silky texture. If you don't have one, pulse soup (do not whiz) in batches in a regular blender.
Source : Canadian Living Magazine: March 2008