Recipe courtesy of Michaela Rosenthal
Save Recipe Print
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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Cream of Asparagus Soup

Recipe courtesy of Sunny Anderson

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Simple Cream of Broccoli Soup

Recipe courtesy of Food Network Kitchen

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Whipped Cream

Recipe courtesy of Alton Brown

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories