Medieval Apple Soup

(SERVES 6)

• 2 large cooking (tart) apples, cored and chopped
• 1 litre/ pts/ 4 ¼ cups lamb stock, made with 2 stock cubes
• A piece of cinnamon stick
• 2.5 ml/ ½ tsp grated freshroot ginger
• Salt and freshly ground black pepper
• 50 g/2 oz/ ¼ cup long-grain rice, cooked

Place the apple in a pan with the stock, cinnamon and ginger. Bring the boil, reduce the heat, part-cover and simmer gently for 20 minutes until the apples are pulpy. Remove the cinnamon stick. Puree the soup in a blender or food processor and return to the pan. Season to taste and add the rice. Heat through, then ladle into soup bowls and serve.