Parsnip Puree Cream Soup With Root Vegetable Beignets

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs			1	Servings

INGREDIENTS

2	lb	Roughly chopped parsnips
		peeled
3	c	Heavy cream
4	c	Chicken stock
		Salt and pepper
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	T	Baking powder
1		Egg
		Milk
2	T	Chopped parsley
2	T	Grated Parmigiano-Reggiano
		cheese
		Essence

INSTRUCTIONS

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,  Parmigiano-Regganio cheese, and Essence.  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

A Message from our Provider:

“Misunderstood? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4159 Calories From Fat: 1798 Total Fat: 204.1g Cholesterol: 856.9mg Sodium: 5814.9mg Potassium: 6394.3mg Carbohydrates: 446.5g Fiber: 60.6g Sugar: 72.4g Protein: 146g