16    Apples, cored and chopped
5 c  Water
1/2 tb Lemon peel, grated
1    Inch cinnamon, wrapped in
Cheese cloth
1/4 c  Maple syrup
1 tb Arrowroot
1 tb Lemon juice
1/4 c  White wine
1/2 c  Sour cream

Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples
are tender, about 20 minutes; remove cinnamon. Puree soup in blender;
return to sauce pan. Remove about a cup of liquid and combine it with
arrowroot. When thickened, return to soup. Stir in lemon juice, and wine.
Heat through. Serve with a spoonful of sour cream on each bowl.