Winter soup

This is one of several traditional English dishes that use apples for spice and body. Mrs. Ayrton says that this soup “makes a perfect supper served with toast and cheddar cheese” and she is right. We would add a glass of ale too.

- 1 quart of lamb stock (or substitute beef, but lamb is traditional)

- about 1 lb apples, peeled, cored and chopped

- about 1 Tablespoon minced ginger

- 2 oz barley

-