Quince Soup

For the quince soup, clean the quinces and dice them. Peel onions and garlic, remove seeds from chili and chop finely.

Chop the lemongrass and half the ginger. Chop the green of the spring onions not too finely.

Sauté everything in clarified butter, season with salt and sugar.

Boil quietly on the stove with the soup and water for 1 h with the lid closed, then strain and stir in the whipped cream.

In the meantime, dice the garlic, remaining ginger, chili and the white parts of the spring onions very finely. Sauté in clarified butter (I) for 1 minute.

Sizzle the toast without crust in the remaining clarified butter on both sides. Coat with the spice mixture and cut into quarters crosswise. Chop the coriander, fold into the quince soup before serving and serve with the toast wedges.

Preparation Tip:

If you want to make the quince soup vegan, use coconut oil instead of clarified butter and soy cuisine instead of whipped cream!

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