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Heat a Dutch Oven over medium high heat. Season the pork belly with salt and pepper and brown well on both sides. Remove the strips of pork belly and set aside.
In the oil left from the pork belly saute the onions and garlic until aromatic and just beginning to brown on the sides.
Add the kosher salt, white pepper, nutmeg, cayenne, parsnips, and chicken broth. Bring to a boil and then simmer for 20-30 minutes until the parsnips are tender.
Puree the soup with an immersion blender adding pinches of Parmesan as you blend.(If the soup is too thick add a little water to get to the consistency you like.
Add the heavy cream and blend until combined. Add the lemon juice and stir in.
Taste and season the soup to your liking.
Serve with more Parmesan and bits of the browned pork belly on top.