Melt butter in saucepan, then add shallots and garlic.
Sauté shallots and garlic until flavors release then add celery.
Sauté to mix ingredients up then add parsnips and apple.
Sauté again then add three cups of chicken stock.
Stir to mix then cover and allow to cook - approx. 10-15 mins.
Once parsnips are soft and almost breaking apart, transfer ingredients in saucepan to blender.
Blend on high setting for 30-45 minutes, then return contents of blender to saucepan.
Place saucepan on medium heat then add remaining two cups of chicken stock.
Stir vigorously then add salt to taste.
Be careful not to over salt.
Serve in small bowls and garnish with nutmeg - ideally freshly grated rather than ground.