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16 Apples, Chopped
5 cup Water
1½ teaspoon Lemon Zest
1 stick Cinnamon
4 tablespoon Maple Syrup
1 tablespoon Arrowroot
1 tablespoon Lemon Juice
4 tablespoon White Wine
½ cup Sour Cream
Simmer apples, water, lemon peel, cinnamon wrapped in cheesecloth, and maple syrup until apples are tender, 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.
5 cup Water
1½ teaspoon Lemon Zest
1 stick Cinnamon
4 tablespoon Maple Syrup
1 tablespoon Arrowroot
1 tablespoon Lemon Juice
4 tablespoon White Wine
½ cup Sour Cream
Simmer apples, water, lemon peel, cinnamon wrapped in cheesecloth, and maple syrup until apples are tender, 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.
