Heat the peanut oil in a heavy 3 quart saucepan or Dutch oven. Add leek and jalapeno; saute 2 minutes until fragrant. Add parsnips and celery root; continue cooking for an additional 6 minutes. Add chicken stock, bring to a boil then lower heat. Simmer for 20 minutes. Remove from heat and stir in potato, celery salt and white pepper. Transfer to a blender, add cream and in 2 batches, process until mixture is smooth. Return to saucepan and keep warm. Squeeze in lemon juice, to taste. Adjust seasoning, as necessary.
In a small bowl, toss pumpkin seeds with nut oil. Toast in a fry pan until light golden brown (1 to 2 minutes). Sprinkle with salt.
Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.
This recipe can be doubled or tripled.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Michaela Rosenthal