Spring Beet Velouté with Tarragon Yogurt

Peel the red beetroot, yellow onion, and granny smith apple using a vegetable peeler on a cutting board, then chop beets, onion, fennel bulb, and apple into uniform 1.5 cm cubes; finely mince the peeled garlic.

Place the Dutch oven over medium heat, add 25 ml olive oil, and once heated to 160°C (320°F), sauté the diced onion and fennel for 6 minutes until soft and translucent without browning.

Add minced garlic to the Dutch oven and sauté for 1 minute until aromatic and lightly sizzling.

Add diced beetroot, diced apple, 800 ml vegetable stock, 6 g chopped dill, 6 g fine sea salt, and 1 g black pepper to the Dutch oven; bring to a boil at 100°C (212°F), then reduce heat to 90°C (194°F), cover with lid, and simmer for 25 minutes.

While the soup simmers, place 200 g Greek yogurt, 8 g finely chopped tarragon, 2 g lemon zest, 15 ml lemon juice, and 2 g fine sea salt into a small mixing bowl, then whisk for 1 minute until completely smooth and emulsified.

Remove Dutch oven from heat, stir in 20 ml apple cider vinegar, transfer contents in batches into a high-speed blender, secure the lid with vent cracked, and puree on high speed for 2 minutes until completely smooth and velvety.

Pass the pureed soup through a fine-mesh sieve set over a clean bowl, pressing firmly with the back of a ladle to extract all silkiness while catching any residual coarse fibers.

For cold presentation, chill the strained soup in the refrigerator until it drops to 4°C (40°F), taking roughly 45 minutes; for warm presentation, return soup to Dutch oven and hold at 75°C (167°F).

Ladle 400 g of soup into each of 4 wide shallow bowls, spoon 50 g of tarragon yogurt into the center of each, draw a skewer through the yogurt to create decorative swirls, and garnish with 15 g diced cucumber, fresh tarragon leaves, and dill fronds.