Cold Apple Soup

• 4 large sweet apples (such as McIntosh, Spartan, Golden Delicious), peeled, cored and sliced
• 1 tablespoon<

In a nonreactive soup kettle, add the apples and toss with the lemon juice. Add the sugar, mace and stock and bring to a boil. Season with salt and pepper, reduce the heat and simmer for 20 minutes, or until the apples are soft.

Strain the mixture into a bowl and purée the pulp in a food processor or blender.

Mix the arrowroot with a little water and whisk into the soup. Return