Bring the meat broth to a boil and cook the piece of pork loin for half an hour.
In the meantime, peel and dice the potatoes. Slice the leeks and cut the soup vegetables into small pieces. After half an hour of cooking, add to the cassock and cook everything together for another half hour. After that, take out the meat and cut it into narrow strips or small pieces.
Puree the vegetables in the broth and add the cream and spices. Bring to the boil again briefly with the meat. Dice the onion and fry it with the chopped toast in the butter until crispy, serve the soup and garnish with the bread, onions and parsley.