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whipped cream, unsweetened
Peel, core and quarter apples.
Combine all ingredients except cream in saucepan and bring to boil; simmer 15 minutes until apples are soft.
Puree; return to pan; add cream and heat through but don't boil.
Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon.
You can even serve this soup for brunch - it's a Fall soup, when apples are a part of the celebration.