White Chocolate Parsnip Soup

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


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