Swede soup

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.