Ingredients Jump to Instructions ↓

  1. 3 tablespoons peanut oil , plus

  2. 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds

  3. 1 leek (white and light green section), halved lengthwise, washed and thinly sliced

  4. 1 jalapeno pepper, seeded and minced

  5. 6 parsnips (about 1 1/2 pounds) peeled and thinly sliced

  6. 6 ounces celery root (celeriac) peeled and diced

  7. 4 cups chicken stock or broth

  8. 1 large cooked russet potato , peeled and cubed (leftover baked potato can be used)

  9. 1/2 teaspoon celery salt

  10. 1/2 teaspoon ground white pepper

  11. 1/2 cup whipping cream

  12. Lemon juice, to taste

  13. 1/2 cup pumpkin seeds (pepitas)

  14. Sprinkling fine sea salt

  15. 2 teaspoons freshly grated lemon zest

Instructions Jump to Ingredients ↑

  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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