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White Chocolate Roasted Parsnip Soup
with Bittersweet Chocolate Croutons
Courtesy of Vanini, www.vaninicioccolato.it.
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Serves 8
2 pounds parsnips (about 4 or 5 large parsnips)
1/4 cup extra virgin oil
8 tablespoons, 1 stick, butter
2 large onions, thinly sliced
2 quarts chicken stock
1 whole vanilla bean or 1 tablespoon vanilla extract
Salt and pepper
1 baguette
1/4 cup Vanini cocoa powder, unsweetened
1 cup Vanini white chocolate, chopped
1 cup heavy cream
Juice of 1 lime
2 tablespoons minced fresh dill leaves
Preheat oven to 400 degrees F.
Peel and cut the parsnips into slices, put on a baking sheet, and drizzle with 2 tablespoons of the oil. Roast the parsnips until they begin to soften, about 40 minutes.
Meanwhile, melt the butter over medium-low heat in a large stockpot and gently sauté the onions until translucent, about 10 minutes. 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. Increase heat to medium, add the roasted parsnips, and bring to a boil. Season with salt and pepper, cover and let cook until the parsnips are very soft, about 20 minutes.
While the soup is cooking prepare the croutons. Cut the bread into 3/4-inch thick slices. Brush the bread with the remaining 2 tablespoons of oil, place on a baking sheet, and bake until toasted, about 5 minutes. Remove from the oven, sift the cocoa over the warm slices and set aside.
Stir the Vanini white chocolate into the soup and cook until melted, about 5 minutes.
Remove soup from the heat, discard vanilla pod, and stir in the cream. Using an immersion blender, blend until smooth. Squeeze the juice into the pot and stir to combine.
Garnish with fresh dill. Serve topped with chocolate croutons.
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