1 tablespoonful peanut or other butter

1 large sour apple

1 teaspoonful (or sprig) of thyme

1 quart stock

1 onion

Juice of half a lemon

1 teaspoonful curry powder

1 teaspoonful salt

2 tablespoonfuls rice

Put the butter in the kettle; add the onion, sliced; cook slowly without browning; then add the apple, cored and sliced, but not pared; add all the seasonings; stir for a moment and add the stock. Cover, bring to boiling-point and simmer gently ten minutes. Wash the rice; throw it into boiling water and boil until tender. Drain it, put it in the souptureen and strain over the hot soup. Many persons serve with this soup a large dish of boiled rice and put a helping of rice in the centre of each soup-plate before ladling in the soup.