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