4 apples, pared and diced
1/4 c. sugar
3 c. hot water
4 tbsp. flour
1/2 c. heavy cream

Combine apples, sugar and water. Cook until tender. Remove 1 cup of the broth. Thicken with the flour and mix back into soup. Simmer until soup begins to thicken.

Chill if desired and add cream before serving. If you don't make the soup cold then serve at room temperature with the cream.