Ingredients
- 16 apples
- 1 cinnamon
- 1 arrowroot
- 1,200 ml water
- 120 ml sour cream
- 80 gr maple syrup
- 60 ml wine (white)
- 16 ml lemon juice
- 3 gr 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.
