Peel and finely dice the carrot, parsley root and onion. Heat the butter in a pot. Sauté the root vegetables and the onion in it, stirring until translucent.
Add the fresh or not defrosted peas and sauté briefly. Pour in the stock and bring to the boil. Cover and cook over medium heat for about 5 minutes until the peas are soft. Meanwhile, wash the savory or parsley, pat dry and pluck the leaves from the stems. Whip about a quarter of the cream until stiff. Remove 1 ladle of vegetables from soup.
Puree the remaining soup in the pot with a blender. Mix in the liquid cream and savory. Season to taste with salt and pepper. Pour the soup into plates, garnish with the vegetables and whipped cream.
