Cream of parsnip soup with toasted pumpkin seeds

  • Preparation Time25 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium
3 tbsp peanut oil
1 leek (white and light green section), halved lengthways, washed and thinly sliced
1 jalapeno pepper, seeded and minced
6 parsnips (about 680g) peeled and thinly sliced
170g celeriac, peeled and diced
950ml chicken stock
1 large cooked potato, peeled and cubed (leftover baked potato can be used)
1/2 tsp celery salt
1/2 tsp ground white pepper
120ml double cream
Lemon juice, to taste
70g pumpkin seeds (pepitas)
1/2 tsp of any type of nut oil
Sprinkling fine sea salt
5g freshly grated lemon zest
1) Heat the peanut oil in a heavy 3L saucepan or Dutch oven. Add the leek and jalapeno and saute for two minutes until fragrant. Add the parsnips and celeriac and continue cooking for an additional six minutes.

2) Add the chicken stock, bring to a boil then lower the heat. Simmer for 20 minutes then remove from the heat and stir in the potato, celery salt and white pepper.

3) Add the cream and then transfer to a blender in two batches and process until the mixture is smooth. Return to the saucepan and keep warm. Squeeze in lemon juice, to taste, and adjust the seasoning as necessary.

4) In a small bowl, toss the pumpkin seeds with the nut oil. Toast in a frying pan until light golden brown (one to two minutes). Sprinkle with fine sea salt.

5) Ladle the soup into four bowls and sprinkle with pumpkin seeds and lemon zest.

Cook's Note: This recipe can be doubled or tripled.

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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