Tirolese Soup

Method

Heat butter in a large pot and fry the diced bacon until crispy, then remove and set aside. Add finely chopped onions, celery and carrots to the fat and sauté for 5 minutes until softened. Peel and dice the potatoes, then add to the pot with the beef stock, bay leaves and thyme, bringing to a boil. Reduce heat and simmer for 20-25 minutes until the potatoes are tender. Return the bacon to the pot, season with salt and pepper, then remove from heat and stir in the soured cream. Ladle into bowls and garnish with fresh chopped parsley before serving.