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Farmstand Apple Soup
Farmstand Apple Soup is a signature dish of the Thomas Shepherd Inn.
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Prep Time : 15 mins. Cook Time : 60 mins. Yield : 4 - 6 servings (about 4 1/2 cups) |
Ingredients
- 3 medium apples—peeled, cored and chopped (I like to use a mix of tart & sweet—for example, 1 Granny Smith and 2 Fuji)
- 2 cups apple cider
- 1 cup water
- 1 tsp. lemon peel
- 2 tsp. lemon juice
- 1/8 cup sugar (or to taste)
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
Preparation
Place all ingredients in a medium saucepan and simmer until the apples are mushy, about 45 minutes. Puree in blender at low sped. Adjust seasoning if necessary, to taste.
Serve hot. May be garnished with a dollop of vanilla yogurt and a sprinkle of nutmeg.
May be made the day before and reheated.
Developed by Margaret Perry, a former owner of the inn, this recipe pays tribute to the agricultural heritage of our area—where Queen Pomona still resides over the Apple Harvest Festival and the volunteer fire department stirs huge vats of apple butter to raise funds. (I always buy several jars of apple butter from the fire department!)
Served hot with breakfast, this soup is comforting and perfect for cool fall and winter mornings. Best of all, it’s memorable. I recently sent this recipe (by request) to a guest from two years ago who emailed and wanted to make this soup for his family at Thanksgiving this year.
When making this recipe for your own family or guests, I suggest using a mix of apples dependent on what varieties have recently come into season. Here at the inn, I like to use 2 different kinds of apples, one tart and two sweet, which makes the flavor of the soup a bit more complex.
Serve hot. May be garnished with a dollop of vanilla yogurt and a sprinkle of nutmeg.
May be made the day before and reheated.
Developed by Margaret Perry, a former owner of the inn, this recipe pays tribute to the agricultural heritage of our area—where Queen Pomona still resides over the Apple Harvest Festival and the volunteer fire department stirs huge vats of apple butter to raise funds. (I always buy several jars of apple butter from the fire department!)
Served hot with breakfast, this soup is comforting and perfect for cool fall and winter mornings. Best of all, it’s memorable. I recently sent this recipe (by request) to a guest from two years ago who emailed and wanted to make this soup for his family at Thanksgiving this year.
When making this recipe for your own family or guests, I suggest using a mix of apples dependent on what varieties have recently come into season. Here at the inn, I like to use 2 different kinds of apples, one tart and two sweet, which makes the flavor of the soup a bit more complex.
