Apple Soup

16 Apples, cored and chopped

5 c Water

1/2 tb Lemon peel, grated

1 Inch cinnamon, wrapped in

cloth 1/4 c Maple syrup

1 tb Arrowroot

1 tb 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.