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Roasted Parsnip-White Chocolate Soup

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Ingredients

  • 5 or 6 large parsnips
  • olive oil
  • sea salt
  • 1 large white onion, halved
  • chicken stock
  • bay leaf
  • splash of vanilla extract
  • white chocolate
  • half-n-half or heavy cream
  • lime, halved crosswise
  • minced fresh dill leaves
  • chopped macadamia nuts
Procedure
Roll the parsnips and onion in olive oil, sprinkle them with sea salt, and roast in the oven at 375 degrees till they start to caramelize. Place them in a soup pot and cover them with chicken stock. Bring to a boil and simmer with a bay leaf till the parsnips are fork tender.

Add a splash of pure vanilla extract. Remove the bay leaf and blend in a blender till smooth. Return to the pot. Stir in white chocolate pieces and continue stirring till melted. Add cream. Squeeze in the juice of one lime. Serve hot with a sprinkling of fresh dill and chopped macadamia nuts.
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