As featured in blog post #5: White Chocolate Wonderland.
Please note that I do not call this soup a “bisque.” That is because it is not a bisque. This whole “let’s call every thick cream based soup a bisque” trend has been driving me up a wall since culinary school. For a soup to classify as a bisque it must contain shellfish. So pumpkin bisque, tomato bisque, and all the other impostors need to STOP. I know it sounds better than “thick cream based soup” but please, just stop. And while I am on a rant roll, a “chowder” must contain pork in some form. Ham, hambone, pork broth, bacon, etc. So get your soup nomenclature together.
White Chocolate Parsnip Soup
- 1 large white onion, roughly chopped
- 1 1/2 lbs parsnips, peeled and roughly chopped
- 4 tablespoons butter
- 26 oz. chicken stock
- 1 cup heavy cream
- 1/2 cup white chocolate
- pepper, to taste
- salt, to taste
- parsley, chopped, for garnish
- parsnip chips, for garnish (I pulled mine from a bag of Terra Root Veggie Chips)
Melt butter over medium-low heat in a large soup pot. Add onions and parsnips and stir frequently for 15-20 minutes until slightly golden. I go so slowly because it helps caramelize the vegetables. #Yum. Stir in chicken stock and bring to a boil over medium high heat. Let the soup simmer until the parsnips are cooked through, about 15 minutes. I had to add some water to mine due to boiling, so use your judgement. Remove from heat and blend in a food processor or with an immersion blender until smooth. Put the soup back on the heat and add in heavy cream. Let the soup come to a simmer, then adjust thickness with water to your liking. Mix in the white chocolate and season with salt and pepper. To serve, garnish with parsley and parsnip chips.
Foodie Vegetarian Version:
- Use vegetable stock instead of chicken stock
Want to print this for all your besties? Of course you do! Click the link for an easy to print one-page pdf file: White Chocolate Parsnip Soup