Instructions
Optional to do ahead of time
- Make your own chicken stock - can be frozen or kept in the fridge for days
- Roast your parsnips - can be a few days ahead of time and stored in the fridge if desired
- Peel parsnips and cut ends, then slice into 1-2" pieces and put on a baking sheet
- Coat generously with lots of olive oil
- Roast in a 350-400 degree oven until lightly browned and soft
Day of serving
- Slice onions into moderate-sized pieces
- Melt butter into a large heavy stockpot over med-low heat, add onions
- Stir onions as needed and until they are lightly caramelized, not too dark. maybe 10-20 min depending on your heat level
- Add 2 quarts of stock to deglaze pot, bring to a simmer
- Add about 2 teaspoons of rosemary, roasted parsnips and cook longer if needed to fully soften - probably 20 min
- Add vanilla, cream and chocolate
- Use an immersion or regular blender to puree until smooth - adding broth as needed to get a light texture.
- Add salt and pepper to taste
- Garnish with lime slices, chopped almonds and rosemary.
If you prefer, you can juice the lime and add to taste with the salt/pepper.
Consider some chili oil for a bit of kick on the garnish as well.
Note: Don't over roast your parsnips by forgetting about them in the oven like I did when I made a patch to take the photo... I kind of forgot about them until we realized it was almost burnt. The soups much better with a lighter roast!
Its OK if you're not perfect cooking sometime, you can always learn... like I learned that I really just need to set timers when roasting things and getting other work done!
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