Pare and core the apples, slice them and put in a saucepan of boiling water, with a little cinnamon, the lemon rind, and 2 tablespoons of white breadcrumbs. When the apples are quite tender, rub them through a sieve into a basin. When cold, pour the claret over them, add the lemon juice, the sugar, the blackcurrant jelly, previously melted, and a good pinch of cinnamon.
The following klotzki can be served with this soup: Pare 1 or 2 apples and grate finely. Moisten with 1 tablespoon of claret and mix with a little sugar, breadcrumbs, grated lemon rind, and 2 or 3 eggs to bind. Shape into klotzki, as in recipe, boil in water and, when cold, add to the apple soup or serve separately.