Quince Soup with Apple Pieces and Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the soup:
- 500 g quince (s)
- 500 g apples
- 1 liter apple juice, if not available water
- 0.25 teaspoon ¼ cinnamon
- some orange peel, dried or orange peel zest
- 8 tablespoon, heaped sugar
- 1 packet vanilla pudding powder
For the dumplings:
- 1 packet vanilla sugar
- 1 tablespoon, leveled sugar
- 2 egg (s)
- 4 tablespoon, heaped flour, a little more flour depending on the size the eggs
- 1 pinch baking powder
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Preparation:
- Peel, core and cut the apples, bring to the boil in a liter of apple juice, but leave firm to the bite if you like, remove from the brew and set aside.
- Peel the quinces, core them, cut into pieces, and then pour the quinces into the broth in which the apples were previously cooked, add the orange peel and cinnamon and simmer until the quinces are soft.
- Take out the orange peel, add the packet of vanilla pudding powder that has been mixed with a little water beforehand, add the sugar and puree everything with the hand blender.
- Now the apple pieces that have been set aside can be added to the soup.
- For the dumplings, put 2 eggs in a saucepan, add sugar, vanilla sugar, baking powder and 4 heaped tablespoons of flour and mix everything well to form a smooth dough, leave to rest for approx. 1/4 hour.
- In the meantime, bring a saucepan with one liter of water to the boil, then use the spoon to cut off the dumplings, pour them into the slightly boiling water and let them fall from the spoon in the hot water, let them soak in the hot water for a few minutes, then with a Take out the skimmer and add it to the quince soup. It is best to bring the soup to the boil again, stirring constantly.
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