Summary

Ingredients

• 150 g onion (s)
• 600 g parsley root (s)
• 200 g potato (s), floury boilin
• 1 tablespoon olive oil
• 1 ½ liter vegetable stock
• 250 ml cream
• 100 g bacon, streaky, smoked, thinly sliced
• some salt and pepper
• nutmeg
• thyme

Print Recipe Pin Recipe

Instructions

1. Peel the onions and finely dice them. Wash, peel and cut the parsley roots and potatoes into two centimeter cubes.
2. Sauté the onions, parsley roots and potatoes in a saucepan in olive oil. Pour in the broth and cook for 30 minutes. Puree the soup finely with a hand blender, add the cream, bring to the boil again briefly and season with salt, nutmeg, pepper and thyme.
3. Cut the pork belly into fine strips and fry them in a pan until crispy.
4. Put the soup in soup bowls and sprinkle with the bacon.