Quince soup with lamb and honey
4 servings
60 minutes
Quince soup with lamb and honey is a gastronomic journey into the world of refined flavors and aromas. This signature recipe combines juicy lamb chops, sweet quince, and honey to create a rich and harmonious blend. Quince adds a light tartness that beautifully complements the rich meat flavor, while honey and Dijon mustard provide gentle sweetness and spiciness. Celery, carrots, and onions enrich the broth with fresh vegetable notes, while garlic and black pepper add depth. The dish has a warming effect, making it perfect for cold evenings and family dinners. It should be served with aromatic herbs and pieces of chop to highlight the contrast of textures. This is not just soup but a culinary masterpiece that reveals traditional ingredients in a new, unexpected light.
1
Trim the fat and membranes from the lamb rack. In a deep skillet over high heat, sauté the rack in vegetable oil until a life-affirming caramel color. Remove the meat, set aside, and in the mixture of oil and lamb fat left in the skillet from caramelizing the rack, sauté finely chopped onion, celery, and carrot until soft.
- Lamb loin: 500 g
- Vegetable oil: 50 ml
- Yellow onion: 2 heads
- Celery: 1 stem
- Carrot: 1 piece
2
Add crushed garlic and quince cut into small cubes.
- Garlic: 4 cloves
- Quince: 4 pieces
3
Simmer for five minutes on low heat, then mix with honey and mustard, return the pork loin, pour in the broth, and cook for about forty minutes.
- Honey: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Chicken broth: 1.5 l
4
Salt, pepper, taste, and 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 rib, cut it into individual ribs, and serve by placing ribs and thick stew in each plate.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 50 g