Melt the butter in a large pan and sweat the onion for 2 minutes. Add the parsnips and cook for about 5 minutes, or until softened. Stir in the curry powder and stock. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes, or until the parsnips are tender. Puree the soup in a food processor or blender and return it to a clean pan. Season to taste with salt and pepper, add the lemon juice and reheat the soup until hot but not boiling. Whisk together the egg yolks and cream and gradually stir into the soup. Serve hot. Recipe by: Typed in from a "Feast of Floyd" Posted to MC-Recipe Digest by Dan Freedman on Mar 14, 1998