Parsnip soup with caramelized onions and apple

Ingredients for 2 servings:

• 400 g parsnip(s)
• 1 m.-sized apple
• 1 m.-sized onion(s)
• some butter
• 1 cube of vegetable stock
• 500 ml water
• 100 ml cream
• some salt and pepper
• some sugar
• 1 bunch of chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the onion and dice. Peel and roughly dice the parsnips. Finely chop the chives. For 2 people, dissolve one stock cube in 500ml water. In a saucepan, fry half of the onions and the parsnips in a little butter for about 3 minutes until translucent. Then add stock and simmer covered over medium heat for about 12 minutes. Meanwhile, peel the apple and cut into even cubes. Fry the remaining onion cubes in butter, add a little sugar and pepper, then the apples and fry for about 2 minutes longer. Purée the soup, top up with cream and season with salt and pepper. Transfer the onion and apple mixture to deep bowls and pour over the soup. Garnish with chives and serve with bread.