Peel the onions and cut into cubes, wash and peel the parsley root and the potatoes and cut into roughly 2 cm cubes. Dice the bacon.
Heat the oil in a saucepan and sauté the onions and bacon over medium heat for about 4 minutes. Then add the potatoes and parsley root and sweat for about 3 minutes. Deglaze briefly with white wine and reduce the heat, then add the vegetable stock and cook gently for 30 minutes. In the meantime, chop the thyme and add the thyme and honey 5 minutes before the end of the cooking time.
Finely puree the soup, then add the cream and bring to the boil again briefly and season with salt and pepper.
Briefly fry the pancetta in a pan or fry it in the microwave on the highest setting for 1-2 minutes covered with paper towels. Drain the pancetta and then pour the soup into deep plates, distribute the pancetta, drizzle with the best olive oil and serve.