Soups

Black salsify and parsnip soup

Name: Black salsify and parsnip soup
Prep time: 35 min
Total time: 35 min
Ingredients: 4 tbsp Rapunzel olive oil fruity, extra virgin; 2 onions, chopped; 2 cloves of garlic, minced; 900 g black salsify (about 10 pieces), peeled, and cut into chunks; 300 g parsnip (about 3 pieces), peeled, and cut into chunks; 1.25 liter water; 1 ½ -2 EL Rapunzel soup broth, w/o yeast; 200 ml Rapunzel Pinot Grigio DOC Venezia; Rapunzel sea salt Atlantik; Pepper; 2 EL Rapunzel Aceto Balsamico di Modena I.G.P. (Premium); 2 EL Rapunzel almond chips

BerlinKitchen

35 Min.

Only 1 portion

Vegan

Info

Perptime 35 Min.

Ingredients

Portions

4 Olive oil extra virgin
2 onions, chopped
2 cloves of garlic, minced
900 g black salsify (about 10 pieces), peeled, and cut into chunks
300 g parsnip (about 3 pieces), peeled, and cut into chunks
2 liter water
1 2 EL Rapunzel soup broth, w/o yeast
200 ml Rapunzel Pinot Grigio DOC Venezia
Atlantic sea salt fine
Pepper
2 EL Aceto Balsamico di Modena I.G.P., Premium
2 EL Almond slivers

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Heat the olive oil up in a large soup pot, add onions and cook for about 4 minutes till translucent. Add garlic, black salsify and parsnips and stir them for 4 minutes. Pour water into pot and add soup broth. Cook on medium heat for about 20 minutes. Add wine and cook for about 2 minutes until creamy.

Serve soup warm and sprinkle balsamico and almond chips over.

USED RAPUNZEL PRODUCTS

Aceto Balsamico di Modena I.G.P., Premium

Almond slivers

Pinot Grigio DOC Venezia

Olive oil extra virgin