Clean and wash the vegetables. Peel parsley root, carrots, celery and potatoes. Dice all vegetables roughly or cut into rings. Peel and chop onion and garlic. Cut bacon into strips. Melt the lard, fry the bacon in it until crispy, take it out. Fry the prepared vegetables in the bacon fat for about 5 minutes.
Fill up with broth, season with laurel and marjoram and cook for about 20 minutes. Wash parsley, shake dry, pluck the leaves from the stalks and cut into small pieces. Remove the pot from the heat, remove the bay leaf. Puree the soup with a hand blender. Season to taste with salt, nutmeg and pepper. Arrange in soup bowls. Add one teaspoon each of cream, bacon and parsley