16 apples, cored and chopped
5 c. water
1/2 tbsp. lemon peel, grated
1 inch cinnamon, wrapped in cheese cloth
1/4 c. maple syrup
1 tbsp. arrowroot
1 tbsp. 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 saucepan.

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. Serves 6.