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First, make the apple cream: combine crème fraîche, apple cider and cinnamon in a small bowl. Cover and refrigerate to allow the flavors to combine.
For the soup, melt the butter in a large soup pot over medium-high heat.
Blend the soup in small batches until smooth.
Return to the pot and stir in milk and salt.
Bring soup to a simmer about medium heat.
Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream.