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
- ½ teaspoon ground ginger
- salt if needed (depends on your stock)
- Simmer the apples in the stock until mushy, then puree the apples with a hand blender or push them through a strainer.
- Return the pot to the heat, add the minced ginger and barley, then cover and cook until the barley swells and softens.
- Stir in the ground ginger, check for salt and serve.
- Sometimes the barley absorbs so much of the broth that the soup becomes sludgy before the barely cooks through. No harm done; just add more stock.