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Ingredientes
- 2 lb Parsnips peeled, and
- Â Â roughly-minced
- 3 c. Heavy cream
- 4 c. Chicken stock
- Â Â Salt to taste
- Â Â 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
- Â Â Lowfat milk as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste see * Note
- 2 Tbsp. Minced parsley
- 2 Tbsp. Grated Parmigiano-Reggiano cheese
Direcciones
- For the soup: Combine all the ingredients in a small stock pot. Over medium-high heat, cook the mix till the parsnips are tender, about 30 min. The mix will have reduced by half. Puree the mix. Season with salt and pepper. (If the mix is too thick, thin with hot cream or possibly chicken stock. If the soup is too thin, place back on the stove and reduce on medium heat till the excess liquid has reduced.)
- For the fritters: Combine all the ingredients, adding sufficient lowfat milk to hold mix lightly together. Mix till well incorporated. Season with salt and pepper.
- In the fryer, dip a heaping Tbsp. of the mix into the warm oil. Six to eight fritters can be dropped at the same time, depending on size of fryer. They shouldn't be over crowded. Stir the fritters occasionally to prevent from sticking together. Fry the fritters for 2 to 3 min or possibly till golden brown in color. Remove and allow to drain on a paper-lined plate. Season with Emeril's Essence.
- Ladle the soup into a bowl. Place three fritters in the center. Garnish with minced parsley, Parmigiano-Regganio cheese, and Essence.
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