Medieval Feast Recipes - Creamed Turnip & Parsnip Soup

CREAMED TURNIP AND PARSNIP SOUP Ingredients: 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 Method: 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.