6 tablespoons ginger root, grated

8 apples, chopped (red delicious or Granny Smith or both)

1 medium onion, diced

2 stalks celery, diced

1 carrot, shredded

3 cloves garlic, minced

1 stick (8 tablespoons) butter

ˆ½ cup Madeira wine

2 cups chicken stock

2 cups apple cider

1 potato, cooked; or roux (2 tablespoons butter and flour, ˆ½ teaspoon salt, ˆ¼ teaspoon pepper)

Salt and pepper to taste

Yield: Serves 4 to 6

Saute ginger, apples, vegetables and garlic in butter until lightly golden. Add liquids and bring to a boil. Simmer 5 minutes. Add potato (or roux), stirring until thickened. Add salt and pepper to taste and allow soup to cool. Puree in blender. Serve immediately or refrigerate; warm to serve.