Cold Apple Soup

Four large apples, peeled, cored, and cut into a large dice.
Six ounces white wine
One oz apple juice
Two oz. sugar
Half a cinnamon stick
Two oz. sour cream
Two oz. heavy cream
Lemon juice to taste

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&nbspBring the apples, wine, apple juice, sugar and cinnamon stick to a boil.&nbsp Immediately reduce the heat and simmer until the apples are soft, about 20 minutes.&nbsp Discard the cinnamon.&nbsp In batches, puree the soup well in a blender, transferring each puréed batch to a new pot.&nbsp Whisk the sour cream and heavy cream together and then stir it into the soup.&nbsp Then you must check for consistency and sweetness.&nbsp If the soup is too thick, thin it with a little more apple juice or water.&nbsp Which one you use will be determined by the sweetness.&nbsp If the soup tastes sweet enough for your liking and needs some thinning, than obviously use some water.&nbsp Now add a few drops of lemon juice to taste.&nbsp Chill the soup thoroughly and serve.&nbsp


&nbspBring the apples, wine, apple juice, sugar and cinnamon stick to a boil.&nbsp Immediately reduce the heat and simmer until the apples are soft, about 20 minutes.&nbsp Discard the cinnamon.&nbsp In batches, puree the soup well in a blender, transferring each puréed batch to a new pot.&nbsp Whisk the sour cream and heavy cream together and then stir it into the soup.&nbsp Then you must check for consistency and sweetness.&nbsp If the soup is too thick, thin it with a little more apple juice or water.&nbsp Which one you use will be determined by the sweetness.&nbsp If the soup tastes sweet enough for your liking and needs some thinning, than obviously use some water.&nbsp Now add a few drops of lemon juice to taste.&nbsp Chill the soup thoroughly and serve.&nbsp