Roasted Parsnip And Vanilla Chocolate Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
859
FAT
162%
CHOL
52%
SOD
55%

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Ingredients for 6 servings

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)

1 epee loaf French bread

1 large white onion, chopped

1/4 cup canola oil (2 tablespoons to brush on parsnips and 2 tablespoons to brush on bread for croutons)

2 tablespoons minced fresh dill leaves

2 pounds parsnips (about 4 or 5 large parsnips)

8 tablespoons butter (1 stick or 1/2 cup)

Salt and pepper

1 whole vanilla bean, preferably Tahitian (sold 1 or two to a jar in the spice section of the store) or 1 tablespoon vanilla extract (preferably from real vanilla bean as opposed to artificial flavoring)

2 quarts chicken stock

1/4 cup dark cocoa powder

1 cup heavy cream

1 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips)

1 tablespoon canola oil

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