|Tart apples||4 Large, chopped|
|Water||2 1⁄2 Cup (40 tbs)|
|Sour cream||1⁄2 Cup (8 tbs), whipped (At Room Temperature)|
|Extra fine sugar||4 Tablespoon|
|Claret/Rose wine||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Mint sprig||1 Tablespoon|
Cook apples, lemon and cinnamon stick in water until apples are soft.
Remove lemon and cinnamon stick and sieve apples, forcing as much pulp through as possible.
Beat 1/2 cup apple mixture with sour cream and return to rest of soup.
Add sugar and blend well.
Gradually stir in wine, add lemon juice and chill.
Adjust with more sugar, wine and/or lemon juice.
Sprinkle with a little cinnamon and serve with a garnish of mint sprigs.