• 3 sweet apples, cored and sliced
• 2 tart apples, cored and sliced
• 1/2 cup raisins
• 2 cinnamon sticks
• 3 cloves
• 6-8 ounces chicken stock
• 2 ounces whipping cream
• 2 ounces sour cream
• Salt and white pepper 

Put apple slices, cinnamon, raisins and cloves in a saucepan with water and bring to a boil. Cover and simmer for about 10 minutes until the apples are tender. Remove the cinnamon and cloves; reserve raisins and a portion of the apples (the equivalent of about 1 apple) for garnish. Puree remaining apples with the chicken stock and creams (for thinner broth add a dash more chicken stock). Heat the soup mixture gently, stirring, but do not allow to boil. Season to taste. Garnish with reserved apple slices and raisins.