Cream of Parsnip Soup with Toasted Pumpkin Seeds
- 3 tablespoons peanut oil, plus 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds
- 1 leek (white and light green section), halved lengthwise, washed and thinly sliced
- 1 jalapeno pepper, seeded and minced
- 6 parsnips (about 1 1/2 pounds) peeled and thinly sliced
- 6 ounces celery root (celeriac) peeled and diced
- 4 cups chicken stock or broth
- 1 large cooked russet potato, peeled and cubed (leftover baked potato can be used)
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground white pepper
- 1/2 cup whipping cream
- Lemon juice, to taste
- 1/2 cup pumpkin seeds (pepitas)
- Sprinkling fine sea salt
- 2 teaspoons freshly grated lemon zest
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Michaela Rosenthal
Recipe courtesy of Nikki Dinki