16 apples, cored and chopped
5 cups water
1/2 tablespoon lemon peel, grated
1 cinnamon stick (1 inch), wrapped in cheese cloth
1/4 cup maple syrup
1 tablespoon arrowroot
1 tablespoon lemon juice
1/4 cup white wine
1/2 cup sour cream
Servings: 6
1. Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon.
2. Puree soup in blender; return to sauce pan.
3. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through.
4. Serve with a spoonful of sour cream on each bowl.
5 cups water
1/2 tablespoon lemon peel, grated
1 cinnamon stick (1 inch), wrapped in cheese cloth
1/4 cup maple syrup
1 tablespoon arrowroot
1 tablespoon lemon juice
1/4 cup white wine
1/2 cup sour cream
Servings: 6
1. Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon.
2. Puree soup in blender; return to sauce pan.
3. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through.
4. Serve with a spoonful of sour cream on each bowl.