Creamed Turnip and Parsnip Soup Recipe

Wheat Oats Upma Recipe


  • 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 TeaSpoon salt
  • Juice of 1/2 lemon

Preparation Method

  1. Gently simmer the turnips and parsnips in the broth until the vegetables are soft, about 12 minutes.
  2. Stir in the almonds and heat for 3 minutes..
  3. 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.
  4. Heat 2 or 3 minutes, stirring and serve warm.
  5. Add turnip, currants and figs to the lentils and cook very slowly for 10 minutes.
  6. Stir lamb into lentils. Turn out into attractive serving bowl and garnish.