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Ingredients

• 2 pounds roughly chopped parsnips, peeled
• 3 cups heavy cream
• 4 cups chicken stock
• Salt and pepper
• For Fritters:
• 1/2 cup grated carrots, blanched
• 1/2 cup grated parsnips, blanched
• 1 to 2 cup grated celery root, blanched
• 1/2 cup grated salsify, blanched
• 2 cups flour
• 1 tablespoon baking powder
• 1 egg
• Milk
• 2 tablespoons chopped parsley
• 2 tablespoons grated Parmigiano-Reggiano cheese
• Essence

Description

Parsnip Puree Cream Soup With Root Vegetable Beignets

Emerils