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Parsnip Puree Cream Soup With Root Vegetable Beignets


  • 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


  • 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, Parmigiano Regganio cheese, and Essence.