Cut bacon slices crosswise into small pieces.
Fry in oil until they become crunchy.
Cut onions, add, and stir until they are translucent.
Continue stirring while the vegetables are added.
Fry for five more minutes.
Cut the potatoes and the carrots into small
cubes and add to onions.
Measure half of the beef broth and add to the mixture.
Simmer for 20 minutes, or until vegetables are soft.
Mince parsley and slice beef links; put aside.
Puree soup in a blender or with a handheld blender.
Add remaining broth, cream, and marjoram, and season
to taste with salt and pepper.
Add beef link pieces and heat to the boiling point.
Ladle soup into bowls and sprinkle with parsley, serve.
Cooking for Couples