Frothy Quince and Parsnip Soup with Apple and Bacon Tortellini

Preparation

1. For the soup: sauté the onions in the butter. Add the quinces, parsnips and apples and fry until transparent.
2. Douse with the white wine and Balsamic vinegar and cook until reduced.
3. Add the vegetable stock and seasoning and cook until the fruits and vegetables are soft. Using an immersion mixer, blend the soup until smooth.
4. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
5. For the tortellini: knead the flour, egg yolk, oil, salt and nutmeg to a smooth dough. Allow to rest for 1 hour.
6. For the filling: sauté the diced apples in butter and allow to cool.
7. Sauté the onions and bacon in the olive oil and add the herbs.
8. Add the Ricotta and apples and mix well. Season with salt and pepper.
9. Add the QimiQ Sauce Base and bring to the boil briefly. Allow to cool.
10. Roll the dough out as thinly as possible on a lightly floured surface. Cut out Ø 6 cm large circles from the dough.
11. Place half a teaspoon of the filling onto the centre of each circle of dough. Fold the circle in half, making sure are sealed the edges tightly. Pull the sides together to form a tortellini shape.
12. Place the tortellini in boiling salted water, reduce the heat and continue to cook until done.
13. Blend the soup until frothy with an immersion blender and serve garnished with the tortellini, parsley and fried parsnip chips.