1. Peel the swede, potatoes and carrot and cut them into cubes.
2. In a pot sweat the finely chopped onion in the butter, add the vegetable cubes and fry together for a few minutes.
3. Pour in the stock and cook for about 25 minutes until the vegetables are completely soft.
4. Blend until smooth with a stick blender, add the cream and season with salt, pepper and nutmeg.
5. Meanwhile, fry the diced bacon in a dry pan until crisp.
6. Serve the soup sprinkled with the bacon and parsley.
Tip: The salty crisp bacon nicely balances the natural sweetness of the swede.
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