Cream of Parsnip Soup with Toasted Pumpkin Seeds

Parsnips, celery root and leek are combined with shallot, jalapeno & potato in chicken broth, then pureed and served sprinkled with toasted pumpkin seeds.

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Ingredients:

• 3 Tablespoons peanut oil
• 1 leek (white part only), halved lengthwise, washed & sliced thin
• 1 large shallot, minced (about 2 tablespoons)
• 1 jalapeno pepper (seeded & minced)
• 6 parsnips (about 1 1/2 pounds), peeled & thinly sliced
• 8 ounces celery root (celeriac), peeled & diced
• 4 cups chicken stock
• 1 large russet potato, cooked, peeled & cubed
• 1/2 cup heavy whipping cream
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground white pepper
• 1/2 cup pumpkin seeds (pepitas)
• 1/2 teaspoon peanut oil
• Sprinkling of fine sea salt
• 2 teaspoons freshly grated lemon zest

Method

Heat the 3 tbsp. oil in a heavy (3-quart) saucepan or Dutch oven. Add leek, shallot and jalapeno. Cook 2 minutes until fragrant. Add parsnips and celeriac; continue to cook over medium-low heat, stirring occasionally, for an additional 6 minutes. Add chicken stock; bring to a boil, then turn heat to low and simmer for 20 minutes. Remove from heat and stir in cooked and cubed potato, cream, celery salt, and pepper. Transfer to blender in batches and process until smooth. Return to Dutch oven and keep warm. In a bowl, toss pumpkin seeds with remaining oil and sprinkle with salt. Place in a fry pan; heat and stir to "toast" until light golden brown in color, just a minute or so. Ladle soup into bowls. Sprinkle with pumpkin seeds and lemon zest.

Notes: This recipe is for 2 large or 4 small servings. Serve with hot French bread spread with butter. I use a leftover baked potato for this recipe.

Number of servings: 2-4

Submitted By: mnr2648521
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