Clean, wash and chop the leek. Peel, wash and dice parsley root, carrots, celery and potatoes. Heat the oil in a large pot and sauté the vegetables in it.
Deglaze with broth and cook over medium heat for about 20 minutes. Wash the chives, dab dry and cut into rings. Season soup with salt, pepper, 1 pinch of sugar and nutmeg. Serve the soup, sprinkle with chives.
It goes well with baguette bread.