Bring apples, wine, apple
juice, sugar and cinnamon stick to a boil. Immediately reduce heat and
simmer until apples are soft, about 20 minutes. Discard cinnamon.
In batches, puree soup
well in a blender, transferring each puréed batch to a new pot.
Whisk sour cream and heavy cream together and stir it into soup.
Check for consistency
and sweetness: if soup is too thick, thin with a little more apple juice
or water. Which one you use will be determined by sweetness. If soup tastes
sweet enough for your taste and needs some thinning, than obviously use
Add a few drops f lemon
juice to taste. Chill soup thoroughly and serve.
Serves:4 - 6
recipe from www.inmamaskitchen.com
Contributor: Mark Vogel
to article on cold soup