Woodstock Inn Apple and Ginger Bisque

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Woodstock Inn Apple and Ginger Bisque

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


  • 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.


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