- 1 liter Vegetable broth
- 600 grams smoked pork Cutlet piece
- 800 grams Rutabaga
- 1 Leek
- 1 bunch flat-leaf Parsley
- 250 milliliters Whipping cream
- Salt and freshly ground pepper
- 4 tablespoons Fried onion
Place vegetable broth in a pot. Add smoked pork and cook over medium heat for 30 minutes. Peel rutabaga and dice. Trim leek, rinse and cut into rings. Rinse parsley (set some stems aside for garnish), shake dry and the pluck leaves from the stems.
Remove smoked pork from the broth and dice the meat into cubes. Add rutabaga, leek and parsley to the broth, cover and cook for 40 minutes.
Remove the half of the vegetables from the pot, place in a large vessel and pour in the cream. Puree with and immersion blender. Whisk puree into the soup with the pork cubes and reheat briefly. Season the soup with salt and pepper and sprinkle with fried onions. Serve garnished with reserved parsley.