SweeTango apples seemed to come out of nowhere, at least to me. As someone who grew up mere feet from two different apple orchards in Easter Washington, it seemed like these fantastic little gems of produce brilliance appeared as if by magic as a brand new species of one of my favorite fruits. In the old school fashion of cross pollination (nothing new, plants have been doing this without human intervention since the dawn of time) the SweeTango is a cross between the fantastic Honey Crisp and a Zestar. The flavor is beautiful, but it’s the sharp snap crisp when you bite into one that’s unlike anything else out there. As much as I love the apples in this soup, it’s eating them raw that’s really the way to go.
I was introduced to the SweetTango at a press event at my favorite Los Angeles Resturant, Animal. A table at this sought after joint, and a meal cooked up by the celebrity chef-owner team of Vinny Dotolo and Jon Shook may take you months to secure and is on every LA based foodies Must Do list. I was thrilled to spend an afternoon among a small group of other writers, eating the dishes cooked up by Jon and Vinny themselves, all featuring SweeTango apples. Other than the chance to chat it up with on of my favorite local chefs, this soup was the highlight. Jon and Vinny even sent us home with the recipe. And even let me share it.
You could win an all expense paid trip to Los Angeles as well as an unforgettable dinner at Animal, one of LA’s best restaurants. Enter here.
- 1/4 lb Butter
- 1 cup Yellow onion, diced
- 1 cup SweeTango apple, peeled, cored, diced
- 1 cup Butternut squash, peeled, seeded, diced
- 1 cup Sweet potato, peeled, diced
- 2 1/2 cup chicken or vegetable stock
- 1 cup Heavy cream
- 1/4 cup Maple syrup
- Salt and espelette pepper to taste
- In a 1 gallon pot, melt butter. Add vegetables cook until onions are translucent. Add stock, and cook for 20-30 min, or until vegetables are soft. Puree in blender, strain, and add cream and maple syrup. Season to taste, serve, and enjoy!