Cream Of Parsnip Soup With Toasted Pumpkin Seeds Recipe

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Nutrition per serving    (USDA % daily values)
CAL
602
FAT
107%
CHOL
24%
SOD
30%

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Ingredients for 4 servings

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

3 tablespoons peanut oil, plus 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds

1/2 cup whipping cream

1/2 teaspoon ground white pepper

1/2 cup pumpkin seeds (pepitas)

1 jalapeno pepper, seeded and minced

Lemon juice, to taste

1/2 teaspoon celery salt

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

2 teaspoons freshly grated lemon zest

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

Sprinkling fine sea salt

6 ounces celery root (celeriac) peeled and diced

4 cups chicken stock or broth

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