Recipe - Parsnip-Carrot Soup

2 teaspoon Olive oil
2 teaspoon Garlic; chopped
1 cup Onions; chopped
One half pound Carrots (about 4
mediumsize),; cut or sliced up
One half pound Parsnips; cut or sliced up
1 qt Chicken stock
Three fourths cup Half and half
2 tablespoon 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.
Recipe By : ESSENCE OF EMERIL SHOW

Posted to MCRecipe Digest V1 #226

Date: Fri, 27 Sep 1996 09:19:32 0700

From: "Rowaan@ix.netcom.com" rowaan@ix.netcom.com