Clean the vegetables, cut them finely and mix them in a large pot. Top them with water until submerged and put them to boil until soft. Add parsley, salt and black pepper to taste.
Puree the cooked vegetables by adding cream, sugar. Leave it to cool slightly and thicken it with 2 beaten eggs with 1 tablespoon of vinegar.
Cut the bread into small cubes, roll them lightly in paprika and black pepper, salt and fry them for a couple minutes in preheated oil.
Serve this soup with the croutons.