Peel and thinly slice the parsnips. You want to look for small to medium sized evenly shaped parsnips. (They look like white carrots.) The larger ones take on a 'woodsy' taste.
Peel and chop the apples into about 1/4 inch dice. Chop the onion and shallot.
In a medium sized saucepan, melt the butter. Add the onion and shallot. Sweat them- (very low heat, do not brown) until translucent.
Add the wine and cider, then the Parsnips and apples and the Bouquet Garni. (*you can put the spices into a tea ball if you don't have cheesecloth.) Cook until tender. DO NOT BROWN. Reduce by about 70%.
Add the stock and simmer for about 30 minutes. Remove the Bouquet Garni. Puree until smooth. Stir in the cream. Season to taste with white pepper and salt.
** If you don't have whole spices, you can use 2 pinches of Ceylon Cinnamon and Cardamom, 1 pinch each cloves & allspice. About 1/4 tsp. white pepper. I would add them when you are sweating the onion and shallot.
Garnish with crushed hazelnuts or chives. Crumbled bacon is a nice choice too.