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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By earlrapp
Fishers, IN
on February 13, 2012
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The soup is very good and has a little sweetness to it.
By barbaraworthy_1...
Young Harris, 49
on February 26, 2010
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This is a very tasty soup, love the sweetness of the carrots and the unique flavor of parsnips. I didn't give it a 5 because at the end of the recipe it states to add chives and bacon. Neither was listed in the list of ingredients. I didn't have chives so I substiuted green onion tops and just added till it looked right. I will make this again but would love to know how much chives to add. I guess just keep adding by taste. Bacon isn't a problem, it's a garnish, probably 1/2 a slice per serving.
By omaamz_11823019
St. Johns, MI
on April 23, 2009
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The bacon topping brings out the great flavor of the parsnips and carrots add color and sweetness. This is one delicious soup!
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