3. Dry the reserved quince peels on some paper toweling. Slice into very thin strips with a sharp knife. Set aside. In a small skillet, heat the remaining 3 tablespoons vegetable oil on high heat. Once the oil is hot, carefully drop the quince skin into the oil. It should sizzle and fry immediately. Carefully remove and drain on a paper-towel-lined plate. Season with a little salt. Lower the heat to medium and add the bread cubes to the skillet. Fry the croutons, turning the cubes to evenly brown. Remove and drain on paper towels. Season with salt and pepper.
4. Ladle the soup into warm bowls and garnish with the croutons and fried quince skin.
Originally Published in Organic Gardening Magazine, December/January 2014.
Photo: Matthew Benson