White Chocolate and Parsnip Soup with Dill, Lemon, Cocoa Dusted Croutons

White Chocolate and Parsnip Soup with Dill, Lemon, Coco Dusted Crouton

Executive Chef Garrett Pittler, City Winery Nashville

One of Chef Pittler’s favorites, and a featured dish on City Winery’s winter menu, this soup is sure to impress. Consider serving it as a holiday dinner appetizer or make it the main course on a chilly night with friends.

White Chocolate and Parsnip Soup with Dill, Lemon, Cocoa Dusted Croutons

 

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Ingredients

Soup

• 2 pounds parsnips
• 1 oz olive oil (brush parsnips)
• 4 oz butter
• 1 large yellow onion, diced
• 2 quarts chicken stock
• 1 whole vanilla bean
• Salt and pepper, to taste

Crouton

• 1 loaf brioche bread
• 1 tbsp canola oil
• ¼ cup dark cocoa powder
• 5 oz vanilla white chocolate
• 8 oz heavy cream
• 1 fresh lemon, zested
• .75 oz fresh dill, picked

Instructions

1. Preheat oven to 400º.
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). 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.)
3. 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.)
4. 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.
5. Increase heat to medium, add the roasted parsnips, and bring to a boil.
6. Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
7. Once you have the soup underway, toast the croutons in the oven which is already preheated to 400º.
8. Cut the epee loaf into ¾-inch thick slices.
9. Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes).
10. Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy.
11. Remove and set aside.
12. Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
13. Remove soup from heat, discard vanilla pod, and stir in heavy cream.
14. 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.)
15. Squeeze fresh lemon into the pot and stir to combine.
16. Ladle soup into bowls and garnish with fresh dill.
17. Serve with lemon zest and dark chocolate dusted croutons.

3.5.3226

Serve this as something different this holiday seaons! Image: Chef Hunter Duncan

Find more holiday recipes from local chefs here!