Danish Apple Soup from The New Vegetarian by Colin Spencer

Ingredients

• 50 g/2 oz/4 tablespoons butter
• zest and juice of 1 lemon
• 8 tablespoons dry white wine
• 50 g/2 oz creamy blue cheese seasoning to taste
• 1.2 litres/2 pints/5 cups vegetable stock
• 450 g/1 lb Cox’s or Newtown Pippin apples, peeled, cored and chopped
• 1 Cox’s or Newtown Pippin apple, cored but not peeled few sprigs of chervil