Cream Of Parsnip Soup With Toasted Pumpkin Seeds Recipes

TOASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 375 degrees F.
• Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.

TOASTED PUMPKIN SEED CRUSTED HALIBUT

Steps:

• Preheat oven to 350 degrees.
• Mix all dry ingredients together and toast in oven until golden brown. Cool and puree in food processor until fine and reserve.
• In another bowl, whip egg whites until frothy. Dip fish fillet in egg whites and then in pumpkin seed crust.
• Sear fish olive oil until brown. Finish in 350 degree oven for 10 minutes. Serve with your favorite fall vegetables.

CREAM OF PARSNIP SOUP

Steps:

• In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
• Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.