This savory soup is an fabulous fusion of classic fall flavors.
Solar Apple-Potato Soup
1 tablespoon butter
2/3 cup finely sliced leek, white and pale green parts only
1 stalk celery, finely sliced
1/2 teaspoon dried sage
1/4 teaspoon paprika
2 medium tart apples, peeled, cored, and chopped
2 medium Yukon gold potatoes (about 1 1/2 cups), peeled and diced
3 1/2 cups vegetable broth
salt and pepper to taste
1/4 cup sour cream (regular or reduced fat)
chopped fresh chives for garnish (optional)
Set Sun Oven out to preheat.
In a large pot, heat the butter over medium heat. Add the onion and celery and cook, stirring often, until softened; about 4 minutes. Stir in the dried sage and paprika. Add the apples, potatoes, and broth. Season with salt and pepper. Cover and transfer to the Sun Oven and cook until the potatoes are very soft; 1 to 1 1/2 hours. Remove the pot from the Sun Oven. Use an immersion blender to puree the soup until smooth. (can be prepared up to this point then gently reheated before serving) Stir in the sour cream.. Ladle into bowls and garnish with chives (if using).
Makes 4 servings.