Apple Soup with Maple-Thyme Drizzle

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.


Add yours →

  1. Nicely written..looks yummy too

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