Creamed Turnip And Parsnip Soup
1 cup peeled, fresh turnips, diced
1/2 cup scraped, fresh parsnips, diced
1 1/2 cups beef broth
1/2 cup coarsely ground almonds
1 cup heavy cream
3 egg yolks
1/2 tsp. salt
Juice of 1/2 lemon
Gently simmer the turnips and parsnips in the broth until the vegetables are soft, about 12 minutes.
Stir in the almonds and heat for 3 minutes.
Mix the yolks and salt with the cream; add the lemon juice; pour 1/2 cup hot soup into egg mixture, stirring well. Then slowly pour this mixture into the soup. Stir well.
Heat 2 or 3 minutes, stirring and serve warm.
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