Move over chicken soup, if you’re seeking some comfort food this chilly winter, reach for some apples instead. Yes, apples.
The Thomas Shepherd Inn in Shepherdstown, West Virginia has been making Farmstand Apple Soup for years, thanks to the inn’s previous innkeeper, Margaret Perry. Served hot with breakfast, this soup is a popular must-have among returning guests.
The innkeepers say the secret is to use a mix of apples, like one tart and two sweet.
Here’s how to make Farmstand Apple Soup:
- 3 medium apples—peeled, cored and chopped (consider using a mix of tart & sweet—for example, 1 Granny Smith and 2 Fuji)
- 2 cups apple cider
- 1 cup water
- 1 teaspoon lemon peel
- 2 teaspoons lemon juice
- 1/8 cup sugar (or to taste)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- vanilla yogurt for garnish
- Place all ingredients (except yogurt) 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. Garnish with a dollop of vanilla yogurt and a sprinkle of nutmeg.
May be made the day before and reheated.
Yields: 4-6 servings (makes about 4 & 1/2 cups)
This recipe is easily doubled or tripled to serve a larger crowd. With six rooms at the bed and breakfast, innkeepers Jeanne Muir and Jim Ford, usually make a triple batch to serve 12 people as a starter course for breakfast, accompanied by coffee, cake or muffins.
For more recipes, visit the BnBFinder bed and breakfast recipes page.