Updated Friday, May 2nd, 2008
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
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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