1 cup applesauce
1 1/3 tablespoons lemon juice extract
1 and 1/2 cups packed light brown sugar
1 teaspoon cardamom
1 teaspoon vanilla extract
1 egg, lightly beaten
1 teaspoon lemon juice
2 tablespoons lemon zest
3 tablespoons milk
1/2 cup kirsch
Bring a large pot of salted water to a boil over medium heat.
Add the applesauce, lemon juice extract, brown sugar, cardamom, vanilla and egg and preserve until flavor of applesauce is intact, about 4 hours.
Reduce heat. Slowly saute onion, carrot, celery and onion for about 5 minutes, adding potatoes slowly each hour. Stirring constantly, boil lemon soup and butter lemon zest into whisked legumes by 1/2 cupfuls, whisking constantly.
Return pan to a boil over medium heat. Boil soup mixture for 20 minutes, stirring every 15 minutes, or until thickened. Stir in kirsch just before returning skillet to a boil. Cover heat and stir in apple cider, lemon juice, lemon zest and milk. Serve hot over warm spaghetti sauce.