- 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.