Soup with macaroni and cheese

600 g meat

3 bulbs

3 carrots

3 parsley root

2 turnips

100 g pasta

60 g oils

1 glass cream or sour cream

2 yolk

grated cheese

Cook meat broth. Turnips, onions, carrots and parsley finely chopped and lightly browned in butter. Roasted vegetables with broth boil until soft, drain and wipe, add the cooked pasta. '50 Oil finely chop, grind with 2 boiled egg yolks, mix with cream or sour cream and the mixture ready to fill the soup. Serve the soup with grated cheese