Preparation:
Pare and core 3 apples and cut each into eighths. In saucepan combine
sliced apples, 2 cups water, lemon rind and cinnamon. Bring to a boil
reduce heat and simmer for 15 minutes. Add sugar and salt. Transfer to a
blender and process until pureed. Return to saucepan. Add remaining water
and bring to a boil. Stirring constantly gradually add dissolved
cornstarch. Continue to stir and cook until slightly thickened stir in
burgundy.
Core remaining apple, cut into small dice and stir into soup. Serve hot or
chilled. Can add a dollop of mock sour cream or nonfat yogurt as well when
serving. |
