Granny Smith Soup
|Granny smith apples||4 Large|
|Chicken stock/Water and chicken stock cube||625 Milliliter|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated ginger||1 Teaspoon, grated|
|White breadcrumbs||1 Tablespoon|
|Red currant jelly||1 Tablespoon|
|Moselle wine||375 Milliliter|
|Ground cinnamon||1 Teaspoon (For Garnish)|
Peel, core and slice apples and place in a heavy based saucepan with chicken stock.
Finely grate rind and squeeze juice from lemon.
Add cinnamon, root ginger, breadcrumbs and lemon rind to saucepan.
Bring to the boil, reduce heat and simmer for 10 minutes.
Add lemon juice, red currant jelly and sugar, stir until sugar dissolves.
Press soup through a sieve or puree in an electric blender.
Add salt to taste and moselle wine.
Serve chilled, sprinkled with shreds of lemon rind and ground cinnamon.