Don’t make that wrinkled face! You just have to try this and Cristi Takeda from The Buzz Coffee and Cafe in Boise, submitted this. It is an awesome soup! Enjoy!
Roasted Parsnip and White Chocolate Soup
Source: Cristi Takeda, The Buzz Coffee and Café, Boise, ID
2 lbs Parsnips
¼ c Canola Oil
8 T Butter
1 lg White Onion, chopped
2 qts Chicken Stock
1 T Vanilla Extract
Salt and Pepper to taste
1 c Vanilla White Chocolate Chips
1 c Heavy Cream
1 Lemon, cut crosswise
2 T Dill Leaves, minced
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). Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown. This takes about 40 minutes. Remove from the oven and let rest for a few minutes while you start the other ingredients in the stockpot.
Melt the butter over medium-low heat in a large stockpot and gently sauté the onion until translucent. (This takes about 10 minutes, but more important is that they look translucent) Add the chicken stock and the vanilla extract. Increase the heat to medium. Add the parsnips and bring to a boil. Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
Stir the white chocolate chips into the soup and cook for a further 5 minutes to allow the chocolate chips to melt and to integrate the flavors.
Remove the soup from the heat and stir in the heavy cream.
Ladle soup into bowls and garnish with fresh dill. Serve with a lemon slice and a glass of 2008 Lesse Fitch Zinfandel.