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all recipes
Soup
Black salsify and parsnip soup
Details
35 min
vegan
print
BerlinKitchen
Ingredients
Servings: 6
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
For serving:
2 EL
Rapunzel Aceto Balsamico di Modena I.G.P. (Premium)
2 EL
Rapunzel almond chips
Optional:
A pair of kitchen gloves to wash and peel the black salsify since they tend to be sticky
Details
35 min
vegan
print
BerlinKitchen
Black salsify and parsnip soup
Method
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.
Black salsify and parsnip soup
Ingredients
Servings: 6
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
For serving:
2 EL
Rapunzel Aceto Balsamico di Modena I.G.P. (Premium)
2 EL
Rapunzel almond chips
Optional:
A pair of kitchen gloves to wash and peel the black salsify since they tend to be sticky
Details
35 min
vegan
print
BerlinKitchen
Black salsify and parsnip soup
Rapunzel Products
Aceto Balsamico di Modena I.G.P., Premium
Almond slivers
Pinot Grigio DOC Venezia
Olive oil extra virgin
Vegetable bouillon without yeast
Atlantic sea salt fine
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