Roasted Parsnip And Vanilla Chocolate Soup
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
41
Sourness
44
mins
Prep time (avg)
7.3
Difficulty
Ingredients:
8 tbsps
Butter (1 stick or 1/2 cup)1 large
White Onion (chopped)1
Salt1 loaf
French Bread1 tbsp
Canola Oil1 cup
Heavy CreamDirections:
1
Preheat oven to 400 degrees F
2
Peel parsnips, and cut into 1-inch chunks, brush lightly with oil and place on a baking sheet lined with heavy duty aluminum foil (for easy cleanup)
3
Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown
4
This takes about 40 minutes
5
Remove from oven and let rest for a few minutes while you start the other ingredients in the stockpot
6
(Leave oven on for toasting of croutons
7
) Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent
8
(This takes about 10 minutes, but the more important thing is that they look translucent
9
) Add the chicken stock, slice open the vanilla bean lengthwise and scrape the seeds into the pot and add along with the vanilla pod itself
10
Increase heat to medium, add the roasted parsnips, and bring to a boil
11
Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes
12
Once you have the soup underway, toast the croutons in the oven which is already preheated to 400 degrees F
13
Cut the epee loaf into 3/4-inch thick slices
14
Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes)
15
Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy
16
Remove and set aside
17
Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors
18
Remove soup from heat, discard vanilla pod, and stir in heavy cream
19
Using an immersion blender, blend until smooth
20
(Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess
21
) Squeeze fresh lemon or lime juice into the pot and stir to combine
22
(Note: If you hold the sliced end of the fresh lemon or lime against your palm while you squeeze in the juice, the seeds are likely to stay in the rind
23
) Ladle soup into bowls and garnish with fresh dill
24
Serve with lemon wedges and dark chocolate dusted croutons