Jerusalem Artichoke Soup with Truffle and Quince – Crispy Rolls
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 800 g Jerusalem artichoke
- 200 g potato (s)
- 50 g butter
- 50 g shallot (s)
- some grape juice, more tart from unripe grapes (verjuice, alternatively mild vinegar or white wine)
- 350 cream
- ml 1,750 stock, (poultry stock / vegetable stock half & half)
- a bit salt
- some pepper, white
- 40 g truffle, black
- 1 leek
- 30 g butter
- a bit salt
- some pepper
- 15 g truffle, white
- 1 package dough, (Yuffka)
- 50 g butter
- 50 g jelly, (quince jelly)
- 100 g pine nuts
Print Recipe
Pin Recipe Instructions
- Soup:
- Wash, peel and roughly dice the topis and potatoes.
- Peel and dice shallots, sauté in butter until colorless. Deglaze with the verjuice and let it reduce. Add the topis and potatoes, pour in the stock, simmer until soft.
- Add the cream, simmer, mix and season.
- Lather up before serving.
- Truffle leek:
- Wash the leek, take the light green and finely cut into strips, sauté in a little butter.
- Finely cut the black truffle into strips and add to the leek - sauté briefly.
- Slice the white truffle over it.
- Quince rolls:
- Spread out the yuffka (2 layers), brush with melted butter, spread the quince gel thinly. Scatter the roughly chopped pine nuts over the top.
- Roll the dough into a roll about 1 cm thick and brush it with melted butter.
- Bake in the oven for about 25 minutes at 160 ° C until crispy. Then divide into 20 pieces.
- To serve, divide the soup into deep plates, put some of the truffle leek in the middle and add a piece of the quince rolls.
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