Categories: Soups/stews 
      Yield: 6 servings 
  
     16    Apples, cored and chopped         1/4 c  Maple syrup 
      5 c  Water                               1 tb Arrowroot 
    1/2 tb Lemon peel, grated                  1 tb Lemon juice 
      1    Inch cinnamon, wrapped in         1/4 c  White wine 
           Cheese cloth                      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.