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Parsnip-carrot soup

Yield: 4 Servings

Ingredients:

• 2 ts olive oil
• 2 ts garlic -- chopped
• 1 c onions -- chopped
• 1/2 lb carrots (about 4 : medium-size) -- sliced
• 1/2 lb parsnips -- sliced
• 1 qt chicken stock
• 3/4 c half and half
• 2 TB fresh parsley -- chopped

Instructions:

In a medium pot heat oil. Add garlic and onion and cook until softened about 5 minutes. Then add the carrots parsnips and chicken stock. Bring to a boil reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half and half parsley and chives. When ready to serve ladle into bowls and garnish with bacon. Recipe By : ESSENCE OF EMERIL SHOW Date: 09/26/96

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