Serves:

Ingredients:

Directions:

Preheat oven to 400 degrees. Peel parsnips, and cut into 1-inch chunks, brush lightly with oil and place on a baking sheet lined with heavy-duty aluminum
foil. 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 20 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 sauté the onion until translucent. Add the chicken stock and add the vanilla seeds into the pot along with the vanilla pod itself. Increase heat to medium, add the roasted parsnips, and bring to a boil. Season with salt and pepper, lower the heat and cover ~ simmer until the parsnips are completely tender, about 20 minutes.

While the soup is simmering, toss the bread cubes in olive oil and place on a parchment lined baking sheet. Sift dark cocoa over the croutons and toast in the 400 degree preheated oven until crisp. Remove and set aside.

Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt.

Remove soup from heat, discard vanilla pod, and stir in heavy cream. Using an immersion blender, blend until smooth. Check soup for seasoning. Ladle soup into bowls and garnish with fresh dill. Top with dark chocolate dusted croutons.