Farmstand Apple Soup Redux

With a few frosts under our belt, I’ve started to serve my Farmstand Apple Soup in the morning.

I bought new soup bowls this year – aren’t they cute? I’ve linked to this recipe before, but that link is getting hard to follow since the InnCuisine blog is no longer so active. So, here it is in its entirety:
Farmstand Apple Soup
4 – 6 servings
1 lb. apples, peeled, cored and sliced (about 4 medium size apples)
This tastes best using local apples, a mix of tart and sweet.
1 ½ cups apple cider
1 ½ cups water
1 tsp. lemon rind
2 tsp. lemon juice
Sugar to taste
1/2 tsp cinnamon
1/4 tsp nutmeg
Place all ingredients and simmer until the apples are mushy. Puree in blender at low speed. Adjust seasoning and add sugar only if necessary. Serve hot. You may garnish bowls with a sprinkle of nutmeg and a swirl of vanilla yogurt if you like.

Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV

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