Quince Soup with Lamb and Honey

Soups | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

For a festive color, you can add turmeric or red curry to the soup during cooking.

Ingredients

Quince - 4 pieces
Lamb Neck Fillet - 17.6 oz
Celery salt - 1 stalk
Spanish onions - 2 heads
Carrot - 1 piece
Garlic - 4 cloves
Parsley - 1.8 oz
Chicken Broth - 1½ l
Dijon Mustard - 1 tablespoon
Honey - 1 tablespoon
Salt - to taste
Vegetable Oil - 1 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the fat and membranes from the lamb rack. In a deep sauté pan over high heat, sear the rack in vegetable oil until it achieves a vibrant caramel color. Remove the meat and set it aside, then in the mixture of oil and lamb fat left in the pan from caramelizing the rack, sauté the finely chopped onion, celery, and carrot until soft.

Step 2

Add the minced garlic and the quince, cut into small cubes.

Step 3

Simmer for five minutes over low heat, then mix in honey and mustard, return the pork loin, pour in the broth, and cook for about forty minutes.

Step 4

Season with salt and pepper, taste to ensure the flavor is right. Add finely chopped parsley to the saucepan. Stir and cook for another five minutes. Remove from heat, take out the pork loin, cut it into individual ribs, and serve by placing the ribs and the thick stew in each plate.