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    Medieval Turnip And Parsnip Soup


    Source of Recipe


    Ken

    Recipe Introduction


    Here's another addition to our medieval feast. Addition recipes can be found in: "SaladandDressing", "Bread", "Meats", "FishandSeafood", "Rice" and "Beverages".

    List of Ingredients




    1 Cup Fresh Turnips, Peeled And Diced
    1/2 Cup Fresh Parsnips, Scraped And 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

    Recipe



    Gently simmer the turnips and parsnips in the beef 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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