Peel and wash the parsnips. Set 150 g aside, cut the rest roughly. Peel, wash and chop the potatoes. Peel and chop onions. Fry everything in a large pot in 3 tbsp. hot oil. Add wine, 1 1⁄4 l water and broth, bring to the boil.
Cover and simmer for about 15 minutes.
Finely dice the rest of the parsnip. Wash the apple, remove seeds and dice finely. Fry both in 1 tbsp. hot oil. Stir the cream into the soup, puree. Season with salt, pepper and nutmeg. Sprinkle the cubes with 1 tsp. sugar, caramelise and sprinkle on the soup.