Parsley root soup

Ingredients for 6 servings:

• 600 g parsley root(s)
• 150 g onion(s), brown
• 70 g bacon, streaky
• 200 g floury potatoes
• 1.4 liters of chicken broth
• 100 ml white wine
• 3 sprigs of thyme
• 2 tbsp honey
• 270 g cream
• 2 tbsp olive oil
• Sea salt, from the mill
• Black pepper, freshly ground
• 120 g bacon, very thinly sliced ​​pancetta
• Truffle oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

A soup that’s fantastic for guests! Just as easy to prepare. Stop before adding the cream. When it’s needed, heat it slowly and you’re done. Please note that pancetta isn’t readily available everywhere. This is Italian unsmoked bacon. Of course, you can use other varieties as well. Peel the parsley roots and potatoes and cut them into 2 cm cubes. Dice the bacon as well. Finely dice the onions. Heat the olive oil and then sauté the onions and bacon until well browned. Then add the parsley roots and potatoes. Sauté for another 2 minutes. Now add the stock and white wine. Bring to a boil and then simmer for half an hour. Finely chop the thyme and add it to the soup with the honey 10 minutes before the end of the cooking time. Now purée the soup finely. Add the cream, bring to a boil briefly and season with salt and pepper. Now fry the pancetta in a pan (preferably coated) until crispy. Serve the soup in soup bowls, top with the bacon, and drizzle with truffle oil. The truffle oil adds an extra kick! If desired, garnish with small sprigs of thyme. Serve immediately. If the soup is part of a meal, be careful not to overfill the bowls, as it is very filling. It’s also delicious reheated!