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16 Apples, cored and chopped
5 c Water
1/2 tb Lemon peel, grated
1 Inch cinnamon, wrapped in cheese 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.
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