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.

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