Apple Soup

Soupe à la Bourguignon


  • broth, 5 pints
  • apples, lb.: 25 to 40 minutes.
  • Ginger, 1 teaspoonful
  • pepper, ½ teaspoonful: 2 minutes.


Clear the fat from five pints of good mutton broth, bouillon, or shin of beef stock, and strain it through a fine sieve; add to it when it boils, a pound and a half of good cooking apples, and stew them down in it very softly to a smooth pulp; press the whole through a strainer, add a small teaspoonful of powdered ginger and plenty of pepper, simmer the soup for a couple of minutes, skim, and serve it very hot, accompanied by a dish of rice, boiled as for curries.