Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Tart apples |
| 3 cups | Water |
| 1 cup | Sugar |
| 1 cup | Dairy sour cream |
| 2 cups | Light red wine (claret or rose) |
| 1 tablespoon | Fresh lemon juice |
| \N \N | Ground cinnamon (optional) |
from: Women's Day International cooklbook -(1967) This soup came orginally from Poland Peel and core apples. Reserve peels. Stew apples in 2 cups of the water until soft. Put stewed apples through sieve or food processor or ricer.In another pan, cook peels in the remaining water, strain and add to apple puree. Add sugar and sour cream at toom temperture, and mix well until quite smooth. Slowly add wine and lemon juice. Serve chilled. If desired, dust very lightly with ground cinnamon. Makes about 2 cups. Lei Gui Bronx, NY
Posted to Recipe Archive - 01 Dec 96 submitted by: LeiG@...
Date: Sun, 1 Dec 96 0:29:47 EST