Warm soups from DINE kitchens for cold winter days

Butternut Squash SoupAs temps dip to single digits in parts of DINE country, innkeepers at Distinctive Inns of New England (DINE) are skimming through their recipe files for warm soups to soothe the souls of guests and family.  Throughout the years, we’ve collected a nice compilation of soup recipes from the nine DINE inns, so we thought we’d share them all here in one place and highlight a few again.  For those seeking the comfort of a steaming bowl of soup, we’ve got plenty of options to warm you this winter.

It may be January, but you can celebrate soup beyond “Crocktober”

In 2020 we celebrated “Crocktober” with a  wonderful compendium of hearty soups.  From a tasty Coconut Lime soup offered by Manor on Golden Pond, to this easy Clam Chowder from Chesterfield Inn, you’ll find a lovely group of delicious soups here in our “Crocktober” collection.

Chesterfield Inn’s New England Clam Chowder

This easy, yet hearty recipe hits the spot on a cooler day

Ingredients:

2 ounces butter

¼ cup flour

1 onion, finely diced

5 slices bacon

8 cups minced clams in juice

1 ½ cups heavy cream

6 potatoes, cut into ½ inch cubes

Method:

Cut potatoes into ½ inch cubes. Cook potatoes 7 minutes in salted boiling water, then drain.

Melt butter, add diced onion and cook for 3-4 minutes.

Add flour and stir over low heat for 4 minutes.

Add clams and cream. Heat to a low boil.

Add potatoes. Heat through.

Serves 10.

A little spice is nice to warm a winter day

While not all the soups in DINE’s winter collection of hearty soups are spicy, you’ll find a delicious Curry Carrot Broccoli Soup from Rabbit Hill Inn and a Carrot Puree with Ginger and Orange Soup from Deerfield Inn on this blog posting of Gluten Free Winter Soup Recipes from DINE kitchens. Here’s another offering if gluten free was on your list of new year’s resolutions.

Gluten Free Spicy Roasted Peanut Bisque from Rabbit Hill Inn.

 Ingredients:

Spicy Peanut Soup from Rabbit Hill Inn3 Tbls unsalted butter

2 stalks diced celery
1 tsp ground cumin

1 large onion, diced
¼ tsp curry powder

1 cup peanut butter (natural preferred)
1/8 tsp ground coriander

5 cups chicken stock
1/8 tsp cayenne pepper

1 cup heavy cream (room temp)
1/8 tsp fresh ground black pepper

ground peanuts for garnish
1 Tbls ground garlic

salt to taste

Method:

In a large saucepan, melt butter over a medium heat.  Add garlic, onions, and celery and cook for 5 minutes.  Add cumin, curry, coriander, and black pepper and stir.

Now add in the peanut butter and mix to incorporate.

Slowly add in chicken stock, whisking constantly and chicken stock drizzles in.  Bring to a boil; then simmer for 30 minutes.

Puree the soup in a food processor; then return to a clean saucepan.  Add heavy cream, season with salt to taste, and garnished with chopped peanuts.

All time favorite soup recipe from DINE

We’ll end today’s anthology of soup recipes with one that has been voted over and over again to be the all-time favorite for DINE guests.  How can roasted garlic, cheese and ale not produce the perfect combination?  Chefs at the Grafton Inn have perfected this comforting Cheddar Ale Soup recipe.  Make it your go-to when you want to warm up this winter.

Grafton Cheddar Ale Soup from the Grafton Inn

This popular recipe is often served at The Old Tavern Restaurant at the Grafton Inn. (To keep it gluten-free, use gluten free beer instead of McNeill’s Firehouse Ale)

 Ingredients:

Recipe for Grafton Cheddar Ale Soup1 garlic bulb, roasted

1 sweet onion, chopped & caramelized

1 red pepper, diced ¼ inch pieces

1 green pepper, diced ¼ inch pieces

1 carrot, peeled and diced ¼ inch pieces

2 shallots thinly chopped

2 qt vegetable stock

1-pint heavy cream

2 pounds, Grafton 1 or 2 Year Aged Cheddar (shredded)

1 22 oz McNeill’s Firehouse Ale (or other amber beer)

3 large Yukon gold potatoes, diced ½ inch pieces

¼ pound unsalted butter

Extra virgin olive oil

Method:

Sauté shallots, peppers, carrots until soft in 2 T olive oil and 1 T butter. Add bottle of beer and simmer 5 minutes.

Add caramelized onions, potatoes, stock and remaining butter. Simmer until potatoes are tender. Then turn off flame.

Add cream, roasted garlic and cheddar slowly with whisk. Puree in blender. Add salt and pepper to taste. Garnish with fresh chives and croutons.

Yield 1 gallon.

Bookmark this blog post so you’ll have the best of DINE’s soup recipes all in one place.  Better yet, plan to enjoy this and other comfort food at your favorite DINE inn.  Plan your winter getaway soon, but don’t forget to book directly with the inn for the best prices and availability.

In Connecticut: Inn at Harbor Hill Marina in Niantic

In Massachusetts:  Harbor Light Inn in Marblehead, Deerfield Inn in Historic Deerfield and Captain’s House Inn in Chatham on Cape Cod

In Maine:  Inn at English Meadows in Kennebunkport.

In Vermont:  Rabbit Hill Inn in Lower Waterford & Grafton Inn in Grafton

In New Hampshire: Manor on Golden Pond  in Holderness & Chesterfield Inn in West Chesterfield