Recipe - Parsnip Puree Cream Soup With Root Vegetable Beignets

2 pound Roughly chopped parsnips;
peeled
3 cup Heavy cream
4 cup Chicken stock
Salt and pepper

FRITTERS
One half cup Grated carrots; blanched
One half cup Grated parsnips; blanched
1 cup Grated celery root;
blanched, (up to 2)
One half cup Grated salsify; blanched
2 cup Flour
1 tablespoon Baking powder
1 Egg
Milk
2 tablespoon Chopped parsley
2 tablespoon Grated ParmigianoReggiano
cheese
Essence

ESSENCE OF EMERIL SHOW #EE2306

For the soup: Combine all the ingredients in a small stock pot. Over medium
high heat, cook the mixture until the parsnips are tender, about 30
minutes. The mixture will have reduced by half. Puree the mixture. Season
with salt and pepper. (*If the mixture is too thick, thin with warm cream
or chicken stock. If the soup is too thin, place back on the stove and
reduce on medium heat until the excess liquid has reduced.) For the
Fritters: Combine all the ingredients, adding enough milk to hold mixture
lightly together. Mix until well incorporated. Season with salt and pepper.
In the fryer, dip a heaping tablespoon of the mixture into the hot oil. Six
to eight fritters can be dropped at the same time, depending on size of
fryer. They should not be over crowded. Stir the fritters occasionally to
prevent from sticking together. Fry the fritters for 2 to 3 minutes or
until golden in color. Remove and allow to drain on a paper lined plate.
Season with Essence. Ladle the soup into a bowl. Place three fritters in
the center. Garnish with chopped parsley, ParmigianoRegganio cheese, and
Essence.

Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998