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Roasted Parsnip and Vanilla Chocolate Soup Recipe

Roasted Parsnip and Vanilla Chocolate Soup

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Average Rating:

Total Reviews: 4

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  • on November 12, 2009

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    This recipe caught my eye because it seemed so unique, and not the average root vegetable or squash soup recipe. It is creamy and smooth, rich and savory, and just a little sweet. I like the suggestion for white pepper and may add some. It would be a fabulous course in a fancy meal, yummy comfort food for a rainy day, or a fun food for a chocolate themed event.

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  • on October 01, 2008

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    I added a little white pepper to give it some heat and served Hershey's white chocolate rosebuds on the side for the guests to submerge in their soup. The flavor was incredible and drew rave reviews from all the guests.

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  • on April 27, 2008

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    I loved the "Robert and the Chocolate Factory" episode and had to try the recipe highlighting my favorite vegetable, parsnips. It's delicious and I highly recommend it, but I did make a few changes. I love cardamom and used four pods of green cardamom instead of adding any pepper, I decreased the amount of chicken stock to 1 qt., used skim milk instead of cream and then poured in 2oz. of some nice thick, creamy espresso. If you use the cardamom, make sure to remove the pods before blending.

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  • on March 31, 2008

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    My parsnips did not take 40 minutes to roast. The bottoms of them burned (I just cut off that part. The taste was amazing though; such a wonderful blend of flavors! My guests loved the soup as well. All of them were wonderfully relaxed after the meal.

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