Summary

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

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Instructions

1. Soup:
2. Wash, peel and roughly dice the topis and potatoes.
3. 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.
4. Add the cream, simmer, mix and season.
5. Lather up before serving.
6. Truffle leek:
7. Wash the leek, take the light green and finely cut into strips, sauté in a little butter.
8. Finely cut the black truffle into strips and add to the leek - sauté briefly.
9. Slice the white truffle over it.
10. Quince rolls:
11. Spread out the yuffka (2 layers), brush with melted butter, spread the quince gel thinly. Scatter the roughly chopped pine nuts over the top.
12. Roll the dough into a roll about 1 cm thick and brush it with melted butter.
13. Bake in the oven for about 25 minutes at 160 ° C until crispy. Then divide into 20 pieces.
14. 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.