berry meadow

Potato Leek Soup Recipe

Kevin SchumannComment

Another recipe that we have been asked to share.


1/2 qt dehydrated leeks

4 potatoes

1/4 cup butter

1/2 cup milk

1/2 cup light cream

1 qt chicken stock

1/4 tsp fresh chopped chervil (optional)

2 T chopped celery

2 T chopped shallots

1/8 tsp celery seed

Parsley and Croutons to garnish

Peel and quarter potatoes. In large stock pot sauté chopped shallots and celery in 1T butter for 5-7 minutes. Add 1qt chicken stock, quartered potatoes, chervil, celery seed and leeks. Simmer 20-25 minutes. Remove from heat, puree soup. Return to low heat, stir in milk, cream, remaining butter and cook until warmed. Season to taste with salt and pepper. Garnish with parsley and croutons if desired. Serves 8.

Hearthside Cider Recipe

Kevin SchumannComment

We serve our Hearthside Cider at our alpaca holiday events each year and many of our customers have asked for the recipe, so here it is. Enjoy!

Raise your mug and toast the season with this warm beverage that spices up any occasion. Inspired by the tradition of sharing cheerful times and tales around a crackling fire, Berry Meadow Hearthside Cider will fill your home with the smoothing scent of apples and cinnamon and the distinctive zest of herbal tea steeping in cran-raspberry and lemon juices. Feel free to share this recipe with friends and family complements of Berry Meadow Farm.


(recipe makes about 2 1/2 quarts)

1 (32 ounce) bottle cran-raspberry juice cocktail

1 (32 ounce) bottle apple cider

2 cups water

6 whole allspice

2 whole cinnamon sticks

6 apple-cinnamon tea bags

1/2 cup firmly packed brown sugar

1/2 cup lemon juice from concentrate

Directions: In a large saucepan, combine juice, cider, water, allspice and cinnamon; bring to a boil. Remove from heat. Add tea bags; cover and let stand ten minutes. Remove tea bags and spices. Add sugar and lemon juice; stir until sugar dissolves. Serve warm.