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Woodstock Inn Apple and Ginger Bisque

Woodstock Inn Apple and Ginger Bisque
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Yield: Serves 16

Sweet and filling -- and well received at the inn during foliage season. Use a tart, flavorful apple like a Mcintosh or Granny Smith and serve for lunch along with a sandwich or salad. --Woodstock Inn, Woodstock, Vermont


  • 1 cup chopped almonds
  • 1 cup chopped walnuts
  • 2 tablespoons walnut oil
  • 3/4 pound celery, cleaned and chopped
  • 3/4 pound carrots, cleaned and chopped
  • 1-1/2 onions, quartered
  • 1/2 pound butter
  • 1/2 pound flour
  • 4 apples, peeled, cored, and diced
  • 1/2 gallon cider
  • 1 quart chicken stock
  • 2 teaspoons cinnamon
  • 1 tablespoon nutmeg
  • 1 cup applesauce
  • 1 tablespoon white pepper
  • 2 tablespoons thyme
  • 2 bay leaves
  • 1/2 cup Vermont maple syrup
  • 1/2 cup brown sugar
  • 2 ounces vanilla
  • 3 ounces freshly grated ginger
  • 1/2 cup applejack brandy
  • 1/2 quart heavy cream
  • Grated or powdered ginger


Run the nuts through a food chopper with the walnut oil. Then run through the celery, carrots, and onions. Sauté the vegetables in a heavy pot in butter. Add nuts and sweat for approximately 5 minutes. Add flour to make a roux. Stir in remaining ingredients except for heavy cream and grated or powdered ginger. All or part of the diced apples may also be reserved for garnishing. Simmer for about 10-15 minutes, adjust seasonings, if necessary, and finish soup by topping with whipped heavy cream, grated or powdered ginger, and diced apples. Serve hot or chill and serve cold.

Updated Friday, May 2nd, 2008

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