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1
Preheat oven to 400 degrees F.
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2
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).
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3
Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown.
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4
This takes about 40 minutes.
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5
Remove from oven and let rest for a few minutes while you start the other ingredients in the stockpot.
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6
(Leave oven on for toasting of croutons.)
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7
Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent.
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8
(This takes about 10 minutes, but the more important thing is that they look translucent.)
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9
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.
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10
Increase heat to medium, add the roasted parsnips, and bring to a boil.
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11
Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
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12
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.
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13
Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes).
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14
Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy.
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15
Remove and set aside.
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16
Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
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17
Remove soup from heat, discard vanilla pod, and stir in heavy cream.
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18
Using an immersion blender, blend until smooth.
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19
(Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess.)
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20
Squeeze fresh lemon or lime juice into the pot and stir to combine.
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21
(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.)
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22
Ladle soup into bowls and garnish with fresh dill.
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23
Serve with lemon wedges and dark chocolate dusted croutons.
