2 pounds parsnips (about 4 or 5 large parsnips)
1/4 cup canola oil (2 tablespoons to brush on parsnips and 2 tablespoons to brush on bread for croutons)
8 tablespoons butter (1 stick or 1/2 cup)
1 large white onion, chopped
2 quarts chicken stock
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)
Salt and pepper
1 loaf French bread
1 tablespoon canola oil
1/4 cup dark cocoa powder
1 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips)
1 cup heavy cream
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)
2 tablespoons minced fresh dill leaves
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