Parsnip soup with two different toppings

1/2

onion

300 g

parsnips

50 ml

dry white wine

400 ml

vegetable broth

50 g

crème fraîche

salt, pepper

1/2

organic lemon

20 g

pistachios

2 stalks

parsley

2 tbs

olive oil

25 g

hazelnuts

1/2 ts

cinnamon

1/2 tbs

agave syrup

1

onion

600 g

parsnips

100 ml

dry white wine

800 ml

vegetable broth

100 g

crème fraîche

salt, pepper

1

organic lemon

40 g

pistachios

4 stalks

parsley

4 tbs

olive oil

50 g

hazelnuts

1 ts

cinnamon

1 tbs

agave syrup

1 1/2

onion

900 g

parsnips

150 ml

dry white wine

1200 ml

vegetable broth

150 g

crème fraîche

salt, pepper

1 1/2

organic lemon

60 g

pistachios

6 stalks

parsley

6 tbs

olive oil

75 g

hazelnuts

1 1/2 ts

cinnamon

1 1/2 tbs

agave syrup

2

onion

1200 g

parsnips

200 ml

dry white wine

1600 ml

vegetable broth

200 g

crème fraîche

salt, pepper

2

organic lemon

80 g

pistachios

8 stalks

parsley

8 tbs

olive oil

100 g

hazelnuts

2 ts

cinnamon

2 tbs

agave syrup