Roasted Parsnip White Chocolate Soup 8.000

Jennifer Chase for The Washington Post

Nov 27, 2017

This is an interesting and delicious soup with just the perfect hint of white chocolate sweetness. It's an unusual treat that you could start — or end — a meal with.

Be sure to use a good-quality white chocolate, preferably with 35 percent cacao, such as Valrhona brand.

To read the accompanying story, see: For those who think white chocolate isn’t ‘real’ chocolate, have we got bars for you.

Make Ahead: The parsnips can be roasted, cooled and refrigerated up to 3 days in advance.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 10 cups

Ingredients
  • 2 pounds parsnips (about 4 or 5 large parsnips)
  • 2 tablespoons extra-virgin olive oil
  • 8 tablespoons (1 stick) unsalted butter
  • 2 medium Vidalia onions, thinly sliced
  • 2 quarts no-salt-added or low-sodium chicken broth
  • 1 tablespoon vanilla extract
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup chopped, good-quality white chocolate (see headnote)
  • 1 cup heavy cream
  • Juice of 1 lime
  • 2 tablespoons minced fresh dill, for garnish

Directions

Preheat the oven to 400 degrees.

Trim, peel and cut the parsnips crosswise into 1-inch-thick rounds, placing them on a rimmed baking sheet as you go. Use the 2 tablespoons of oil to brush them lightly. Roast (middle rack) for about 40 minutes, until they begin to soften and brown.

Meanwhile, melt the butter in a large pot over medium-low heat. Stir in the onions and cook for about 10 minutes, or until translucent. Add the broth, vanilla extract and the roasted parsnips. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low, cover and cook for about 20 minutes, until the parsnips are very soft. Season lightly with salt and pepper.

Stir in the white chocolate; cook for about 5 minutes, until melted. Remove from the heat, then stir in the heavy cream.

Use an immersion (stick) blender to puree until smooth, then add the lime juice and puree just long enough to incorporate.

Divide among individual bowls; garnish with the dill and serve warm.

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Recipe Source

Adapted from a recipe at FrancineSegan.com.

Tested by Jessica Weissman.

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