With Floating Calvados Cream
Yields 3 qt.

Ingredients:
3oz. Butter
11oz. Onions, sliced thin
1 lb. Parsnips, peeled, large dice
1 lb. Cooking apples, peeled, cored, cut in large dice
3 qt. Chicken stock
to taste Salt
to taste White pepper
1 pt. Heavy cream
6 oz. Calvados

Procedure:
1. Heat the butter in a heavy sauce pot over moderately low heat. Add the onions and sweat without letting them brown.
2. Add the parsnips and apples, stirring to mix.
3. Add the stick and bring to a boil. Simmer until the parsnips and apples are tender, about 30 minutes.
4. Puree wth a hand blender and strain.
5. Pour into a clean sauce pot and bring to a boil.
6. If the soup is to thick ad a little stock. Season to taste with salt and white pepper.
7 Whip the cream until lightly thickened but not stiff. Do not over whip. Mix the Calvodos into the cream. This further mixing should thicken the cream that it holds soft peaks.
8. At service time, garnish each portion of the soup with a spoonful of the cream. Pass under the broiler very briefly to lightly brown the cream. Serve immediately.