Recipe courtesy of Michaela Rosenthal
Cream of Parsnip Soup with Toasted Pumpkin Seeds
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 513
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 62
- Dietary Fiber
- 11
- Sugar
- 14
- Protein
- 18
- Cholesterol
- 40
- Sodium
- 1451
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
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.