Ingredients
- 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
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.
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.
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By notbucket24_2737026
grants pass, OR
on February 13, 2009
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I saw this on the episode, and was really excited to try it, but was kind of put off by the reviews. I followed Lorraine's advice and added the butter and bullion, and left out the lemon zest, and added some more chicken broth to thin it down a bit, and my family enjoyed it. I'll happily make this recipe with the recommended changes again.
By hkohl_11656532
Coral SPrings, FL
on February 11, 2009
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I made this soup after seeing the Comfort Food competitiion and thought it would satisty both my husbands desire for healthy light food as well as something to send to my mother-in-law who is on a pureed diet after breaking her jaw. This has a wonderful flavor (not "bland" at all It is sweet and creamy and the pepper adds a nice kick and more depth to the soup. I doubled the recipe and since I only had 1 jalepeno pepper, I added some of a habenero pepper and it's the perfect amount of spice. I also used homemade chicken stock that I made from the left over carcasses of 2 rotissarie chickens, so it was a very rich broth with lots of flavor. I also used pinenuts since I didn't have pumpkin seeds and they worked well too. Definitely a keeper of a recipe......and I would definitely consider myself a food snob! : Nice Job!
By arluxenberg_116...
Woodland Hills, CA
on February 09, 2009
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Lorraine was dead on when she suggested adding butter to the oil. Wish I had done that in the competition as it gave the soup a creamier texture.
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