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3/4 lb Tart apples, cored, quartered
3/4 lb Baking apples, cored, quartered
1 c Dry hard cider
2 Cinnamon sticks
3/4 c Chicken stock
1/4 c Heavy cream
1/4 c Sour cream
Salt and white pepper
Sprinkle one quartered baking apple with lemon juice and set aside. Put the remaining apples, cider, cinnamon and cloves in a saucepan and bring to a boil. Cover and simmer for about 10 minutes until the apples are tender. Remove the cinnamon and cloves, then puree the apples with the stock and creams. Reheat the soup gently, stirring, but do not allow to boil. Season with salt & white pepper. Cut the reserved apple quarter into fine strips. Serve the soup garnished with the apple strips.
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