Sweet Potato Quince Soup
The delicious soup helps protect you during the cold season, as quinces provide plenty of immune-strengthening vitamin C and contain tannins and tartaric acid that have an antibacterial effect.
For a bit more flavor, grate some ginger or spinkle some chili flakes on top of this soup.
Peel the onions and dice. Peel the quince, quarter and core. Cut into small cubes and sauté slowly along with the onions in a pan in 2 tablespoons of butter 6-8 minutes, stirring to let take color easily.
Meanwhile, peel the apple, quarter and remove the seeds. Cut the sweet potato, apple and celery root into cubes. Set aside 4 tablespoons of the quince. Add the rest of the quince and onions to the apple mixture. Sauté briefly, then pour in the broth and the cream. Season with salt and pepper and simmer quietly, stirring occasionally, about 20 minutes.
Trim crusts off the bread and dice finely. Toast in a hot pan in the remaining butter until golden brown. Rinse the parsley, shake dry and pluck off the leaves. Toss parsley and the reserved quince and onion mixture with the croutons and take off the heat.
Puree the soup finely, boiling down a little or adding broth as needed. Season with lemon juice, salt and pepper and transfer to plates. Top with croutons and quince and serve sprinkled with allspice.