Ingredients
- 16 apples
- 1 cinnamon
- 1 arrowroot
- 5 c water
- 1/2 c sour cream
- 1/4 c maple syrup
- 1/4 c wine (white)
- 1 tb lemon juice
- 1/2 tb lemon peel
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.