Quince Soup with Lamb and Honey
Soups • Author's
Description
For a festive color, you can add turmeric or red curry to the soup during cooking.
Ingredients
- Quince 4 pieces
- Lamb Neck Fillet 20 oz
- Celery salt 1 stalk
- Spanish onions 2 heads
- Carrot 1 piece
- Garlic 4 cloves
- Parsley 0 oz
- Chicken Broth 1½ l
- Dijon Mustard 1 tablespoon
- Honey 1 tablespoon
- Salt to taste
- Vegetable Oil 0 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.
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