Tomato and Quince Soup

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 onion, peeled and finely chopped
  • 1 carrot, leek and celery stalk, washed, trimmed and finely chopped
  • 1


Cook the four vegetables in the oil until soft, and then add the quince and tomatoes, and cook until the quince is soft. Remove from the heat, and allow to cool before liquidizing with half the stock.

Sieve and return the mixture to the saucepan with the remaining stock. Add the cardamom seeds, bring to the boil, season to taste, and serve.

You can swirl in some soured cream or