Woodstock Inn Apple and Ginger Bisque

Cooking & Recipes

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


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. Saute 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.


Preparation Method

Add new comment