Summary

Ingredients

• 1 small Bunch soup greens (carrot, celery, leek and parsley root)
• 500 g potato (s), floury boilin
• 1 medium onion (s)
• 2 cloves garlic)
• 100 g breakfast bacon, sliced
• 1 tablespoon lard
• 1 bay leaf
• Marjoram, dried
• 1 liter vegetable broth
• 3 stalks parsley
• salt and pepper
• nutmeg
• 4 teaspoons sour cream

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Instructions

1. Clean and wash the soup greens. Peel the potatoes, carrot, parsley root and celery. Roughly dice everything or cut into rings. Peel and dice the onion and garlic. Cut the bacon into strips.
2. Heat the lard in a saucepan and fry the bacon until crispy. Then take it out and fry the onions in the fat. Add the garlic, potatoes and vegetables and fry for about 5 minutes. Pour in the broth, season with bay leaf and marjoram and let the soup cook for about 20 minutes.
3. In the meantime, wash the parsley, shake it dry, pluck the leaves from the stems and cut into small pieces.
4. Take the pot off the hob and remove the bay leaf. Finely puree the soup with the hand blender. Season to taste with salt, pepper and nutmeg.
5. Arrange in soup bowls. Add a teaspoon each of sour cream and fried bacon. Sprinkle some parsley on top and serve immediately.