Apple soup

Yield: 6 servings

Measure Ingredient
16 Apples, cored and chopped
5 cups Water
½ tablespoon Lemon peel, grated
1 Inch cinnamon, wrapped in
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.

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