Yield: 6 servings
Measure | Ingredient |
---|---|
16 \N | Apples, cored and chopped |
5 cups | Water |
½ tablespoon | Lemon peel, grated |
1 \N | Inch cinnamon, wrapped in |
\N \N | Cheese cloth |
¼ cup | Maple syrup |
1 tablespoon | Arrowroot |
1 tablespoon | Lemon juice |
¼ cup | White wine |
½ cup | Sour cream |
Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl.