Peel and dice the shallots.

Peel the parsnips and beets. Cut into small cubes.

In a large pot, melt the clarified butter. Add the shallots and saute until they start to brown.

Add the chopped parsnips and beets. Stir for 2 minutes or so to sweat them.

Add the wine and the apple cider or juice to the vegetables. Cook for five minutes.

Add the broth and bring to a boil. Cover the pot, turn the heat down to low. Simmer for 35 minutes.

Peel and core the apple. Chop into small pieces. Toss with the lemon juice.

Chop the raw walnuts into smaller pieces. Toast in a naked frying pan over medium heat. Remove from heat and let cool.

Chop the dill into small pieces.

Place the walnuts, the cream cheese, and the dill into a food processor and blend. Pulse in the olive oil.

Season with kosher salt and freshly ground pepper to taste.

Use a greased heart cutter to shape 4 hearts out of the mixture and set aside.

Turn the heat up to medium the pot and add the apple pieces. Stir in the cup of heavy cream.

When the mixture starts to boil, turn the heat down. Let it simmer for 10 minutes.

Transfer to the food processor or use an immersion blender to puree the soup.

Season with kosher salt and freshly ground pepper to taste.

While the soup is still hot, transfer it to four soup bowls. Top each with a Walnut Pesto Heart. Garnish with a sprig of dill and serve.

If you have extra pesto left over, serve it on the side so guests can scoop extra into their soup if desired.