Recipe courtesy of Michaela Rosenthal
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Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.

Cook's Note

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.

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