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16 ea apples, cored and chopped 1 tb arrowroot
5 c water 1 tb lemon juice
1/2 tb lemon peel, grated 1/4 c white wine
1 ea inch cinnamon 1/2 c sour cream
1/4 c maple syrup
6 servings
1 inch cinnamon, wrapped in cheese cloth. 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.
Serves 6
5 c water 1 tb lemon juice
1/2 tb lemon peel, grated 1/4 c white wine
1 ea inch cinnamon 1/2 c sour cream
1/4 c maple syrup
6 servings
1 inch cinnamon, wrapped in cheese cloth. 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.
Serves 6
