Quince Soup with Toast Wedges

Rub quinces thoroughly with a cloth. Then remove the core and dice the fruit.

Chop onions, half of the garlic and chili peppers. Cut half of the ginger into slices. Cut the green of the spring onions into rings.

Sauté everything in a little butter, season with salt and sugar. Add water and soup cubes and simmer for 1 hour with the lid closed. Then strain and stir in the whipped cream.

Meanwhile, cut the remaining chili, garlic, ginger and the white parts of the spring onions into small cubes and fry them in some melted butter.

Also fry the toast without crust until crispy on both sides. Spread with the spice mixture and cut into quarters.

Wash the parsley, shake dry, chop finely and stir into the soup before serving. Pour into deep plates or bowls, garnish with toast and serve.

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