Potato soup with figs

1.

Peel the carrots and potatoes, wash them and cut into cubes. Peel and dice the onion. Melt 2 tablespoons of butter. Sauté onion and carrot cubes in it. Add the bacon, potatoes and 1 small sprig of rosemary. Deglaze with 1 liter of water, add a little salt. Cover and simmer for approx. 30 minutes. Remove the bacon, rosemary and 1/3 of the potato pieces. Add the cream. Puree the soup. Add the potato pieces again. Season the soup with salt, pepper and horseradish. Clean the figs and cut in half. Remove the remaining rosemary needles from the stems. Heat 1 tablespoon of butter. Fry the figs and rosemary in it for 1-2 minutes and spread over the soup that is served in portions. Grind the pepper over it