Peel the potatoes and carrots and cut them into small cubes.

Do the same with the cauliflower afterwards.

Then dice the garlic and onions into small pieces. Put them in a large, heavy-bottomed pot and sauté until golden with the oil.

Add the potatoes, carrots, and cauliflower to the pot.

Add the stock and let it simmer for 20-25 minutes (all the vegetables should be tender).

While it simmers, cut your bacon into smaller pieces and fry it until crispy in a pan over medium-high heat.

Blend the vegetables directly in the pot with an immersion blender until smooth.

Pour the cold butter into the soup and stir.

Then add the cream and season the soup with salt and pepper to taste.

Serve the soup with a spoonful of horseradish cream and sprinkle bacon and parsley on top.

Drizzle the dish with a few drops of balsamic vinegar and enjoy.

{"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/XhzxjgWVzno.jpg?itok=o_7Z4wvz","video_url":"https://www.youtube.com/watch?v=XhzxjgWVzno","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}