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Roasted Parsnip and Vanilla Chocolate Soup (Robert Irvine) Recipe

Roasted Parsnip and Vanilla Chocolate Soup (Robert Irvine) Recipe

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Roasted Parsnip and Vanilla Chocolate Soup (Robert Irvine)

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Ingredients:

Serving

2 lb parsnips ( about 4 or 5 large )
1/4 cup canola oil (2 tbsp to brush on parsnips and 2 tbsp to brush on bread for croutons)
8 tbsp butter (1 stick or 1/2 cup)
1 large white onion, chopped
2 quarts chicken stock
1 whole vanilla bean , preferably tahitian ( sold 1 or two to a jar in the spice section of the store) or 1 tbsp vanilla extract (preferably from real vanilla bean as opposed to artificial flavoring)
salt and pepper
1 loaf french bread
1 tbsp canola oil
1/4 cup dark cocoa powder
1 cup vanilla white chocolate chips (recommended
1 cup heavy cream
1 fresh lemon or lime , halved crosswise (1/2 to squeeze into batch of soup and 1/2 to cut into wedges to serve to guests)
2 tbsp minced fresh dill leaves

Directions:

Preheat oven to 400 degrees F.
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 oven and let rest for a few minutes while you start the other ingredients in the stockpot. (Leave oven on for toasting of croutons.)
Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent. (This takes about 10 minutes, but the more important thing is that they look translucent.) 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 completely tender, about 20 minutes.
Once you have the soup underway, toast the croutons in the oven which is already preheated to 400 degrees F. Cut the epee loaf into 3/4-inch thick slices. Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes). Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy. Remove and set aside.
Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
Remove soup from heat, discard vanilla pod, and stir in heavy cream. Using an immersion blender, blend until smooth. (Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess.) Squeeze fresh lemon or lime juice into the pot and stir to combine. (Note: If you hold the sliced end of the fresh lemon or lime against your palm while you squeeze in the juice, the seeds are likely to stay in the rind.)
Ladle soup into bowls and garnish with fresh dill. Serve with lemon wedges and dark chocolate dusted croutons.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	682.28 Kcal (2857 kJ)
Calories from fat	374.66 Kcal
		% Daily Value*
Total Fat	41.63g	64%
Cholesterol	84.37mg	28%
Sodium	615.48mg	26%
Potassium	1044.92mg	22%
Total Carbs	65.44g	22%
Sugars	26.02g	104%
Dietary Fiber	8.69g	35%
Protein	14.93g	30%
Vitamin C	34.2mg	57%
Vitamin A	0.2mg	6%
Iron	2.4mg	13%
Calcium	133.9mg	13%

Amount Per 100 g
Calories	111.92 Kcal (469 kJ)
Calories from fat	61.46 Kcal
		% Daily Value*
Total Fat	6.83g	64%
Cholesterol	13.84mg	28%
Sodium	100.97mg	26%
Potassium	171.41mg	22%
Total Carbs	10.73g	22%
Sugars	4.27g	104%
Dietary Fiber	1.43g	35%
Protein	2.45g	30%
Vitamin C	5.6mg	57%
Iron	0.4mg	13%
Calcium	22mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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