Cream of Parsnip Soup with Toasted Pumpkin Seeds |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.
4. Cook's Note: This recipe can be doubled or tripled.
5. 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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