Recipe : Apple and parsnip cream

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Peel the parsnips and the apple. Cut them into pieces.
Heat 500ml of water to dissolve a stock cube.
Finely chop the shallot and fry it for a few minutes in a pan with a drizzle of olive oil. Then add the apples and the parsnip. Season with a pinch of Espelette pepper, salt and paprika. Pour the water with the broth and the milk, bring to a boil and leave it all for 10min on medium heat.
After 10 minutes of cooking when the pieces become tender - mix the soup.
Chop the parsley and crumble the goat cheese.
Arrange the cream on a plate sprinkled with crumbles of goat cheese, parsley, hazelnut and a pinch of paprika.