Apple Soup

     16 ea Apples, cored and chopped
      5 c  Water
    1/2 tb Lemon peel, grated
      1 ea Inch cinnamon
    1/4 c  Maple syrup
      1 tb Arrowroot
      1 tb Lemon juice
    1/4 c  White wine
    1/2 c  Sour cream

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


Yield: 6 Servings