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Ingredients: 4 Tart Apples, Peeled & 1/4'd 1 Cup(s) Dry White Wine 2 Cinnamon Sticks 3 Slice(s) Fresh Ginger 5 Tablespoon(s) Sugar 1 Tablespoon(s) Apple Juice 1/4 Cup(s) Sour Cream 1 Cup(s) Beef Stock 1 Cup(s) Heavy Cream 2 Tablespoon(s) Lemon Juice 1/4 Teaspoon(s) Salt Directions: Place the quartered apples, wine, cinnamon sticks, ginger, and sugar in a heavy saucepan. Over medium-high heat, bring to a boil. Cover, lower heat to medium and simmer for 10 minutes. Let cool; discard the cinnamon sticks and ginger. Place the cooked apples and the liquid in which they were cooked into a food processor or blender. Add the apple juice and sour cream; process until smooth. With the machine running, add the beef stock, then the cream, in a slow steady stream. Add the lemon juice and salt. Cover and refrigerate until chilled thoroughly.
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Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my crockpot is too small. < g > Continue cooking fo Sour lentil soup *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if