Carrot and Quince Soup with Ginger

Rinse quinces, peel, quarter, core and cut into slices. Soften the quinces in the apple juice with half of the carrot juice. Put 1/3 on the side, this will be used as a preserving.

Remove the peel from the onion and chop it. Cut mushrooms into small strips, carrots into half slices. Sauté mushrooms, onions, carrots and quince pieces in butter, add ginger cubes. Add the other half of the carrot juice and the vegetable soup and cook for about half an hour.

Blend the mixture in a hand blender. Bring the soup to a boil with the cream and season to taste with salt and freshly ground pepper. Stir in the whipped cream.

Divide the quince mixture evenly among the soup plates. Add the soup and garnish with finely chopped chervil.

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