Parsnip-Carrot Soup

Total Time:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Ingredients
  • 2 teaspoons olive oil
  • 2 teaspoons chopped garlic
  • 1 cup chopped onions
  • 1/2 pound carrots (about 4 medium-size), peeled and sliced
  • 1/2 pound parsnips (about 4 medium-size), peeled and sliced
  • 1 quart chicken stock
  • 3/4 cup half and half
  • 2 tablespoons chopped fresh parsley
Directions

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.


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