Minestrone High End

For the minestrone High end from the artichokes remove the outer leaves, cut off the tips of the remaining leaves and remove the hay. Boil in salted water for about 10 minutes. Quench in ice water and cut into about eight pieces. Also blanch (briefly scald) the cleaned finger carrots, rinse in cold water and divide as desired. Peel and dice the fennel, sweet potato, Jerusalem artichokes, navettes and shallots and sauté in a little olive oil with the crushed garlic. Then add the saffron, deglaze with white wine and pour in stock. Cook the vegetables at moderate heat for 10-15 minutes until soft. Briefly scald the tomatoes, remove the skin and cut into small cubes. Finely chop the cleaned porcini mushrooms. Carefully crack the quail eggs one at a time, slide them into lightly simmering vinegar water and poach for 2-3 minutes until they are waxy soft. Gently lift out again and drain. Season the soup with sea salt. Mix in the artichokes and carrots. Now add the porcini mushrooms and the diced tomatoes, heat briefly and serve the soup in preheated cups. Carefully add the poached eggs, place the pecorino on top and drizzle with a few drops of porcini oil.

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