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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

Description

Food Network Invites You To Try This Cream Of Parsnip Soup With Toasted Pumpkin Seeds Recipe From Ultimate Recipe Showdown.

Food Network