Parsnip Puree Cream Soup with Root Vegetable Beignets
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Roughly chopped parsnips; peeled |
| 3 | c | Heavy cream |
| 4 | c | Chicken stock |
| Salt and pepper | ||
| FRITTERS | ||
| 1/2 | c | Grated carrots; blanched |
| 1/2 | c | Grated parsnips; blanched |
| 1 | c | Grated celery root; blanched, (up to 2) |
| 1/2 | c | Grated salsify; blanched |
| 2 | c | Flour |
| 1 | tb | Baking powder |
| 1 | Egg | |
| Milk | ||
| 2 | tb | Chopped parsley |
| 2 | tb | Grated Parmigiano-Reggiano cheese |
| Essence |
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