Quince Cream Soup with Bacon and Balsamic

Ingredients

• 4 quines (ca. 350 g)
• 100 g waxy potatoes
• 100 g celeriac
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 800 ml vegetable broth
• 2 tbsp freshly chopped parsley
• Salt
• Lemon juice
• a pinch of sugar
• black pepper (freshly ground)
• 100 g smoked ham
• 3 tsp balsamic vinegar
• parsley (for garnish)

Instructions

1. 1.

   Grate the quines, cut into quarters, remove the core and dice the quarters. Peel and dice the potatoes, celeriac, onion and garlic. Sauté the onion with the garlic in hot butter until translucent. Add the quines, celeriac and potatoes briefly, then cover with broth. Simmer gently for about 20 minutes until soft.

2. 2.

   Puree finely (optionally strain through a sieve) and reduce further if desired or add more broth to reach preferred consistency. Stir in parsley and season with salt, lemon juice, sugar and pepper.

3. 3.

   Brown the bacon in a hot pan until golden brown and drain on paper towels.

4. 4.

   Serve the soup on plates, drizzle with balsamic vinegar, and garnish with bacon and parsley.