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1989-09-20
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813b
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21 lines
Apple Soup
16 apples, cored and chopped
5 c water
1/2 T lemon peel, grated
1 inch cinnamon, wrapped in cheese cloth
1/4 c maple syrup
1 T arrowroot
1 T 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.
Serves 6