Peel the turnips and cut into half and then into thin slices.
Boil up soup add turnip slices and simmer covered over low heat about 6 minutes. Add peas and cook for another 2 minutes.
Drain the vegetables, taking care to collect 200 ml of soup.
Cook eggs 8 minutes. Bring soup and creme fraiche to a boil, while stirring thicken sauce. Season to taste with salt, pepper, a little sugar and lemon juice. Add vegetable and warm up. Fold in parsley and cook for no more.
Peel eggs and cut in half. Serve with the vegetables.