Apple Soupsoups 16 apples, cored and chopped 5 cup water 1/2 tablespoon lemon peel, grated 1 inch cinnamon, wrapped in 1 cheese cloth 1/4 cup maple syrup 1 tablespoon arrowroot 1 tablespoon lemon juice 1/4 cup white wine 1/2 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. |
