Roasted Ambrosia Apple Soup

Chef Stuart Klassen

Ambrosia apple soup

Stuart Klassen is a very well known – and loved – Okanagan chef. He is now in the chef training lead at Okanagan college, inspiring new chefs to culinary greatness. This recipe is a throwback that he developed with Ambrosia apples back when he was the executive chef at the Delta Grand Okanagan. A nice way to enjoy those newly-harvested BC Ambrosia apples!


  • 12 Ambrosia apples
  • 1 litre apple juice
  • 2 litre water
  • 1 med carrot
  • 2 stalks celery
  • 1 med onion
  • 2 sprigs thyme
  • 75 ml plain yogurt
  • 15 ml Olive oil
  • 1 gr cinnamon
  • salt and pepper to taste

You will need a large stock pot and a hand blender to create this delicious hearty Ambrosia soup.



Apple Stock

Rough-cut 5 washed apples; dice celery, dice carrot, and 1 onion. Set aside 1/4 of the onion. Add to pot with water and apple juice. Simmer for one hour and strain. Set aside.


Pre-heat oven to 400°F. Peel, core and slice apples 1/4” thick. Toss with olive oil, salt, some thyme and salt and pepper. Place spaced out on a baking sheet pan. Roast apples until they start to char in colour. Put the remainder of the onion into a pot and sauté until caramelized. Add thyme and roasted apples. Sauté together. Add strained apple stock and simmer for 30 – 45 minutes. Remove from stove and puree until smooth. Mix cinnamon and yogurt together and drizzle on soup. Julienne one apple very fine add to soup when serving. Serves 12-15 depending on portion size.


Ambrosia Apples