Quince soup
A delicate and flavoursome soup; can double up as a sauce if it is kept thicker. If ‘bits’ are not a problem, serve with a good sprinkle of finely chopped flat-leave parsley.
Ingredients
- 300 g quinces, peeled, deseeded and chopped
- 1 large potato, peeled and chopped
- 1 shallot, finely chopped
- generous knob of butter
- slice of fresh ginger
- 250 ml cider
- 750 ml chicken stock
- 200 ml whipping cream, whipped
- salt, white pepper
Method
- In a saucepan, melt butter over moderate heat. Add shallot, quince, potato and ginger, sweat for a few minutes. Add cider and chicken stock, bring to the boil. Reduce heat a little and cook for about 45 minutes until very soft. Remove ginger, remove from heat. Blend to a smooth consistency, adjust thickness as preferred, season to taste. Serve with a generous dollop of whipped cream.