Jerusalem artichoke soup with truffles and quinces – crispy rolls

Ingredients for 20 servings:

• 800 g Jerusalem artichoke
• 200 g potatoes
• 50 g butter
• 50 g shallot(s)
• some grape juice, more sour from unripe grapes (verjus, alternatively mild vinegar or white wine)
• 350 cream
• 1.750 ml stock (chicken stock/vegetable stock half & half)
• some salt
• some pepper, white
• 40 g truffles, black
• 1 stalk(s) leek
• 30 g butter
• some salt
• some pepper
• 15 g truffle, white
• 1 package of dough (Yuffka)
• 50 g butter
• 50 g jelly (quince jelly)
• 100 g pine nuts

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soup: Wash, peel, and roughly dice the topi and potatoes. Peel and dice the shallots and sauté in the butter until translucent. Deglaze with the verjus and reduce the liquid. Add the topi and potatoes and pour in the stock, simmering until soft. Add the cream, simmering, blend, and season. Foam up before serving. Truffled Leeks: Wash the leeks, take the light green parts, and finely slice them into strips. Sauté in a little butter. Finely slice the black truffles and add them to the leeks; sauté briefly. Grate the white truffle over the top. Quince Rolls: Spread the yuffka (2 layers), brush with melted butter, and spread a thin layer of quince jelly on top. Sprinkle with coarsely chopped pine nuts. Roll the dough into a log about 1 cm thick and brush with melted butter. Bake in the oven at 160°C for about 25 minutes until crispy. Then cut into 20 pieces. To serve, ladle the soup into deep bowls, place some of the truffle leek in the center, and add a piece of the quince roll.