Saturday, July 25, 2009

Apple Soup

Apple Soup

16 apples, cored and chopped
5 cups water
1/2 tbsp. lemon peel, grated
1 inch cinnamon, wrapped in cheese cloth
1/4 cup maple syrup
1 Tbsp. arrowroot (or cornstarch)
1 Tbsp. lemon juice
1/4 cup white grape juice
1/2 cup Tofutti Sour Cream, non-dairy

Simmer apples, water, lemon peel, cinnamon, and syrup until apples are tender. Remove cinnamon stick. Cool slightly. Puree soup in blender and return to saucepan. Remove about one cup liquid and combine with arrowroot (or cornstarch). Allow to thicken and then return this mixture to the soup. Stir in lemon juice and white grape juice. Heat through. Serve with a spoonful of vegan sour cream. Garnish with a sprig of mint or an apple wedge.

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