The fall flavors of apple, cinnamon and maple syrup all combine in a smooth, wine-softened soup.
16 apples, peeled, cored and chopped
5 cups water
1/4 cup pure maple syrup
1 1/2 teaspoons finely grated lemon peel
1 cinnamon stick
1 tablespoon arrowroot powder
1/4 cup white wine
1 tablespoon lemon juice
Sour cream for accompaniment
In a saucepan, combine apples, water, maple syrup, lemon peel and cinnamon stick. Simmer until apples are tender, about 20 minutes. Remove cinnamon stick and purée soup in a blender or food processor; return to saucepan.
Remove a cup of soup from the pan and combine it with arrowroot powder. When well combined, return to soup with white wine and lemon juice. Heat thoroughly and serve with a dollop or swirl of sour cream.
Makes 12 servings.