Cook over high heat for a minute or two, then season to taste with salt and pepper.

Remove from the heat and season to taste with pepper.

Season to taste with black pepper, cover, and cook for 10 minutes.

Season to taste with pepper and more salt, if needed.

Season to taste with pepper, remove from the heat and reserve.

Season to taste with salt and pepper; do not boil.

Add the salt and season, to taste, with freshly ground black pepper.

Season the soup to taste with more salt and pepper.

Lower the heat, season the stock to taste with salt and pepper.

Season to taste with salt, pepper and the ground cinnamon.