Sweet Potato and Quince Soup with Bacon Plums and Paprika Oil

For the sweet potato and quince soup with bacon plums and paprika oil, first melt the butter in a saucepan and sweat the sweet potato and quince cubes in it. Add the spices and tomato paste, season with sea salt and pepper and pour in the vegetable stock.

Let the soup simmer for 30-35 minutes. Stir in whipped cream and puree finely with a hand blender. Season again to taste.

Wrap the dried plums with the breakfast bacon and fry in a coated pan without fat until crispy. Drain on a paper towel.

For the paprika oil, mix the two oils and heat in a saucepan. Add the smoked paprika powder and leave to infuse for 30 minutes. Then strain through a coffee or tea filter and collect the pure oil.

Pour soup into deep plates, arrange the bacon plums in the soup and garnish with paprika oil and thyme. Serve sweet potato-quince soup with bacon plums and paprika oil.

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