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CREAMED TURNIP AND PARSNIP SOUPIngredients:1 cup peeled, fresh turnips, diced1/2 cup scraped, fresh parsnips, diced1 1/2 cups beef broth1/2 cup coarsely ground almonds1 cup heavy cream3 egg yolks1/2 tsp. saltJuice of 1/2 lemonMethod: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.