Parsley root cream soup

Ingredients for 6 servings:

• 150 g onion(s)
• 600 g parsley root(s)
• 200 g floury potatoes
• 1 tbsp olive oil
• 1 ½ liters vegetable broth
• 250 ml cream
• 100 g bacon, streaky, smoked, thinly sliced
• some salt and pepper
• nutmeg
• Thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely dice the onions. Wash, peel, and cut the parsley roots and potatoes into 2-centimeter cubes. Sauté the onions, parsley roots, and potatoes in olive oil in a saucepan. Pour in the broth and simmer for 30 minutes. Using a hand blender, purée the soup until smooth, add the cream, bring back to a boil, and season with salt, nutmeg, pepper, and thyme. Cut the bacon into thin strips and fry in a pan until crispy. Ladle the soup into soup bowls and sprinkle with the bacon.