8 servings (makes about 10 cups)
This is an interesting and delicious soup with just the perfect hint of white chocolate sweetness.
Be sure to use a good-quality white chocolate, preferably with 35 percent cacao.
MAKE AHEAD: The parsnips can be roasted, cooled and refrigerated up to 3 days in advance.
900g parsnips (about 4 or 5 large parsnips)
2 tablespoons extra-virgin olive oil
8 tablespoons (1 stick) unsalted butter
2 medium onions, thinly sliced
2litre no-salt-added or low-sodium chicken broth
1 tablespoon vanilla extract
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
Preheat the oven to 400 degrees.
Trim, peel and cut the parsnips crosswise into 2.5cm 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 onion 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.
Adapted from a recipe at FrancineSegan.com.