This past Sunday, I went with Ciara and 40,000 other people to Soupstock in Woodbine Park, where 140+ chefs were serving soup outdoors on a 15 degree sunny fall day in protest of the Highland Mega-Quarry. We brought our own bowls and spoons, and braved the crowds to try the most interesting & appetizing soups we could find, like cold peach soup with savoury granola & lavender honey, baked potato soup served inside a baked potato, and (our grand finale) hot chocolate soup. I was overwhelmed by choice, had 6 massive bowls, and was too full for dinner. No regrets.
So it’s fitting that if I was going to finish the weekend with soup, I would start it with soup too. When Lianne came to visit from Ottawa on Friday, we ate this apple soup before hitting up the town. Apples & bacon? A drizzle of yogurt, maple syrup & thyme? I want that in a bottomless bowl. We ate it catching up around the kitchen table while the sun went down, which was a pretty fabulous way to start a weekend in the fall.
Notes: To go dairy-free, just opt out of the maple-thyme drizzle – it’s a loss, but the soup holds up on its own.
Apple Soup with Maple-Thyme Drizzle
adapted from The Soup Sisters Cookbook
4 slices bacon, diced
1 onion, diced
3 tbsp butter
1 sweet potato, peeled & diced
1/3 cup vermouth
4 cups chicken stock
3 apples, peeled, cored & diced
1 cup yogurt
1/4-1/3 cup maple syrup or honey
1 tbsp thyme leaves, chopped
juice of 1 lemon
1. In a large pot, saute the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper-towel lined plate; set aside to drain.
2. Melt the butter in with the bacon fat, and add diced onion, sauteing until softened. Add sweet potato and vermouth. Bring to a boil and continue to cook, simmering, until the liquid has reduced by half. Add stock and apples, and return to a boil. Reduce heat and let it simmer, uncovered, for 20 minutes or until sweet potato is cooked through.
3. While soup simmers, combine the yogurt, maple syrup and thyme in a small bowl. Set aside at room temperature.
4. Puree soup and reheat to desired temperature. Stir in lemon juice, and serve each bowl with a drizzle of infused yogurt and sprinkle of bacon.