Apple and Cider Soup Recipe

Apple and Cider Soup Recipe

600 ml/1 pt/2.5 cups water
75 g/3 oz granulated sugar

Good pinch of salt
1.5 kg/3 lb cooking (tart) apples, chopped
50 g/2 oz/1 cup white breadcrumbs

5 cm/2 in piece cinnamon stick

Thinly pared rind and juice of 1 large lemon
450 ml/0.75 pt/2 cups strong, dry cider

45 ml/3 tbsp apple jelly (clear conserve)
Plain yoghurt

Method:

Put the water in a saucepan with the sugar and salt. Heat until the sugar has dissolved. Add the apples, bread-crumbs, cinnamon, lemon rind and juice. Bring to the boil, reduce the heat and simmer gently for 10 minutes or until the apples are really tender. Discard the cinnamon stick and lemon rind. Puree in a blender or food processor and return to the pan. Stir in the cider and apple jelly and heat, stirring, until the jelly dissolves. Ladle into warm bowls and garnish each with a swirl of plain yoghurt before serving.