Celery and pear soup

Ingredients for 4 servings:

• 200 g celery
• 1 small quince(s), approx. 170 g
• 2 pear(s) (Williams Christ), approx. 150 g each
• 380 ml vegetable stock
• 1 pinch of salt
• 1 dashes balsamic vinegar, lighter
• 1 pinch of cayenne pepper
• 2 tbsp butter
• 2 tbsp flour
• 2 tbsp olive oil
• 8 slices of black pudding

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

earthy and fruity sweet with quince and rounded off with crispy fried black pudding

Peel the celery and cut into small cubes. Sauté the celery cubes in a saucepan with a little butter over low heat for a few minutes. Meanwhile, peel, core, and finely dice the quince and a pear. Add them to the celery cubes. Sauté for another 2 to 3 minutes and then deglaze with the vegetable stock. Simmer gently over medium heat for about 20 minutes. Then purée the soup and season with salt, balsamic vinegar, and cayenne pepper. Peel and eighth the remaining Williams pear. Gently brown it in a pan with melted butter. Meanwhile, coat the black pudding in flour and fry it in a pan with olive oil until crispy. Ladle the puréed soup into a preheated bowl, carefully place 2 slices of black pudding on each plate, and arrange a pear wedge on top.