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Hot Apple Soup (Pareve)

Contributed by Eileen Goltz.

4 Green apples (Granny Smith)
4 McIntosh apples
2 1/2 cup water
1 cup rice milk
2 tablespoons lemon juice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup pareve sour cream

Instructions:

Peel, core and quarter apples. Combine all ingredients except rice milk in saucepan and bring to boil. Simmer 15 min. until the apples are soft. Cool slightly and then puree the soup and then return it to the pan; add the rice milk and heat through but don’t boil. Garnish each serving with a dollop of pareve sour cream and a sprinkle of cinnamon. 

>Notes: Sweet and tangy this is a very different way to start any holiday meal