Trim and scrape the vegetables and cut them into pieces. If the cores of the parsnips seem woody, discard them as they will be tasteless.

Put all the vegetables into a large saucepan, cover them with the cold water and add a pinch of salt. Cook for 15 minutes if you are going to use a liquidiser - up to 25, until everything is very tender, if you are going to use a mouli-l�gumes.

Pur�e the vegetables, add the chopped parsley, seasoning and the milk and heat through to simmering point. Beat together the egg yolks and cream and put them in the bottom of the bowl in which you will serve the soup.

Add a ladleful of the hot, but not boiling soup to the eggs and cream, stir it in, then pour in the rest of the soup. Stir well and serve garnished with parsley.

Instead of the silver baby onions you can use 110 grams of shallots.