12 oz. sweet apples, cored and quartered
12 oz. tart apples, cored and quartered
Lemon juice for sprinkling
2 cinnamon sticks
3 cloves
6 oz. chicken stock
2 oz. whipping cream
2 oz. sour cream
Salt and white pepper

Sprinkle one tart apple quarter 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. Cut the reserved apple quarters into fine strips. Serve the soup garnished with the apple strips.