1. parsnips peel, cut into cubes. Peel and core one apple, cut into cubes, mix with juice of one lemon. Sauté anise, caraway, fennel and sunflower seeds in 2 tbsp hot butter. Add parsnips, fill up with clear soup. Add apple cubes, Tabasco, pepper and simmer on low heat for about 45 min.
2. blend soup, heat up again. Stir in crème fraîche. Season with salt and pepper. Perhaps peel second apple, dice, season lightly with salt, sauté in 1 tbsp butter. Pluck chervil and chop. Serve soup with apple croutons and chervil. Vata: With 2 tbsp. whipped cream
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