2 teaspoons olive oil
2 teaspoons garlic — chopped
1 cup onions — chopped
1/2 pound carrots (about 4 medium-size), — sliced
1/2 pound parsnips — sliced
1 quart chicken stock
3/4 cup half and half
2 tablespoons fresh parsley — chopped
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.