Soak the dried plums. Remove the peel from the celery, potatoes, carrot and parsley root and dice them. Cut the peeled onion into eighths. Lightly fry everything and steam a little bit, but do not brown. Douse with the clear soup and season with pepper.
Cut the bacon into cubes and fry. Add half of it to the soup. Coarsely chop everything with a blender or potato masher. Add the remaining bacon and the dried plums.
Serve sprinkled with chopped parsley.
Bon appétit!
Our tip: Use bacon with a fine, smoky note!
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