Woodstock Inn Apple and Ginger Bisque
By Yankee Magazine|May 02 2008|
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
Yield
Serves 16
Ingredients
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
Instructions
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.
