Parsnip Puree Cream Soup With Root Vegetable Beignets Recipe

• 2 lb Parsnips peeled, and
•     roughly-minced
• 3 c. Heavy cream
• 4 c. Chicken stock
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1/2 c. Grated carrots blanched
• 1/2 c. Grated parsnips blanched
• 1 c. Grated celery root - (1 to 2 c.) blanched
• 1/2 c. Grated salsify blanched
• 2 c. Flour
• 1 Tbsp. Baking pwdr
• 1 x Egg
•     Lowfat milk as needed
•     Salt to taste
•     Freshly-grnd black pepper to taste see * Note
• 2 Tbsp. Minced parsley
• 2 Tbsp. Grated Parmigiano-Reggiano cheese

Directions