Impress Your Date: Applecado Soup

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Dice 2 cups of avocado and toss in 3 tablespoons of fresh lime juice to prevent browning and enhance creaminess. Cover and refrigerate until ready to use.

Prepare 2 strips of bacon by boiling them to remove fat and smokiness, then simmer for about 5 minutes. Blot dry and sauté until crispy, then chop into bits.

Heat a medium pan and add 1 to 2 tablespoons of olive oil.

Add chopped onion and celery to the pan, stirring to coat with olive oil and sweating until translucent but not brown.

Add minced garlic to the pan and stir for about 30 to 60 seconds, being careful not to burn it.

Deglaze the pan with 1/3 to 1/2 cup of white wine or dry vermouth, raising the heat slightly and reducing until almost dry.

Add chopped apple and vegetable stock to the pan, season lightly with kosher salt and white pepper, and stir.

Add enough water to cover the apples, bring to a boil, and then let simmer for about 5 minutes.

Process the avocado and lime mixture in a blender, scraping down the sides with a spatula to ensure everything is blended smoothly.

Strain the blended mixture through a strainer over a clean pot, using a spatula or wooden spoon to push it through.

Chill the strained mixture in the refrigerator for 1 to 2 hours until cold.

If the soup is too thick after chilling, stir in water until desired consistency is reached, similar to canned tomato soup.

Adjust seasoning with additional salt and white pepper to taste.

Plate the soup in a small bowl, garnishing with thinly sliced cherry tomatoes, chopped bacon, freshly chopped mint, and a few drops of balsamic vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens