Croatian Apple Soup

1/2 lemon, peeled peel – to ach liking the double Yield: For The Insert.

Rinse apples, cut them into eighths, removing the core, put them in a saucepan with lemon peel, cloves and cinnamon and pour a little water. Bring the apples to a boil and cook at low temperature, strain through a hair sieve. Heat the butter in a frying pan, add the sugar and caramelize until golden, stir in the flour, pour on a little water, season lightly with salt and stir until smooth, then mix with the applesauce and pour on enough wine (or wine-water mixture) to make a creamy soup. Bring to a boil again briefly, divide the soup evenly among preheated plates. For the garnish, cut white bread into cubes, toast in hot butter until golden and sprinkle on the soup.

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