We fell in love with Stony Brook oils a few years ago.
Valerie and I are often infatuated with the latest and greatest when it comes to food and other fine things. (Yes, the staff at Nordy’s knows us well).
And our relationship status with really fine things may go beyond mere infatuation.
We are pursuers, enthusiasts, fanatics, and suckers for anything amazing.
Thus, we fell “victim” to the culinary marvel of Stony Book squash and pumpkin seed delectability.
And, Valerie, my nearest and dearest, hit the ball out of the park this time with her pesto and soup combination.
We talk about the idea of this recipe all the time.
Our mouths water and we dream…and this time, MyKitchenCoop went to the next level and satiated our salivation.
1 onion, chopped
4 pears, skinned and chopped
1 large parsnip, peeled and chopped
2 celery root, skinned and chopped
1 Tbs. fresh thyme, or 2 tsp. dried
1 Tbs. fresh tarragon, or 2 tsp. dried
1 cup white wine (Chardonnay)
5 1/2 cups chicken broth
- In a large soup pot warm pumpkin seed oil
- Add chopped onion, saute until tender
- Add pears, parsnip, celery root, herbs, wine, and broth
- Bring to a boil. Cover. Reduce heat. Simmer 30 minutes
- Transfer to a blender or use an immersion blender to blend smooth
- Top with a drizzle of pumpkin seed oil, a basil leaf, and a few more pepitas
2-3 oz parmesan cheese
1/4 cup Stony Brook Brined and Roasted Pepitas
2 large handfuls basil; approximately 2 cups
1/4 – 1/2 cups Stony Brook Roasted Pumpkin Seed Oil
- Pulse cheese and Pepitas in a food processor until crumbly
- Add basil
- Drizzle oil in slowly until desired thickness
- Refrigerate up to a week. Freeze any leftovers to put over pasta or in soups later.
