Hungarian Potato Soup

Hungarian Potato Soup Author: Canadian Living Credits: Hungarian Potato Soup

Either warm or cold, this thick, creamy soup, with its vibrant accents of vinegar and sour cream, makes taste buds sing.

  • Portion size 4 servings

Ingredients

  • 8 whole black peppercorns
  • 2 bay leaf
  • 1 tablespoon vegetable oil
  • 2 celery stalk diced
  • 1 onion diced
  • 1/2 teaspoon salt
  • 4 russet potato (1-1/2 lb/750 g)
  • 2 cups sodium-reduced chicken stock
  • 3 tablespoons white vinegar
  • 1/3 cup sour cream
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 626 mg
  • Protein 5 g
  • Calories 201.0
  • Total fat 6 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hungarian Potato Soup