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MacPhail Family Wines 2006 PInot Noir - Anderson Valley Ferrington Vineyard and Parsnip Soup

Presented by: Paula and Gary Frieders

Cream of Parsnip Soup with Toasted Pumpkin Seeds

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

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.
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.
Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.

I added 1 clove of garlic to this soup and it gave it a little kick.

Recipe courtesy Michaela Rosenthal/ Food Network Challenge

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