HUNGARIAN Apple Soup

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* Exported from MasterCook *

 

Hungarian Apple Soup

 

Recipe By :Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 onions -- chopped

1 clove garlic -- chopped

4 apples -- cored and diced

1 red bell pepper -- seeded and chopped

1 large pickled cucumber -- diced

2 tablespoons vegetable oil

2 1/2 cups vegetable stock or hearty broth

1/2 teaspoon paprika

2 tablespoons chopped chives

1/2 cup sour cream

1 cup fresh breadcrumbs (optional)

 

In a saucepan, fry the onions, garlic, apples, pepper and pickled cucumber in

the oil. After 3 to 4 minutes, add the broth or stock and paprika. Bring to a

boil and simmer for 20 minutes.

Remove from the heat and stir in half the chives and the sour cream. Serve

sprinkled with the remaining chives. (without bread: 337 cals, 41% cff, 16g fat,

7g fiber)

NOTE: for a slightly thicker soup, stir in the breadcrumbs.

 

 

Description:

" Slightly sweet soup to serve with rye "

Cuisine:

" Hungarian "

Source:

" International Vegetarian Cooking, Judy Ridgway (1997: Crossing

Press) "

S(Collection):

" kitpath "

 

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Per serving: 337 Calories (kcal); 16g Total Fat; (40% calories from fat); 6g

Protein; 46g Carbohydrate; 14mg Cholesterol; 1130mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : An unusual, slightly sweet soup was a specialty in a restaurant on the

shore of Lake Balaton, Hungary. Serve with large chunks of rye bread.

Nutr. Assoc. : 0 0 0 0 27238 0 5439 0 0 0 2130706543

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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