Title: Parsnip-Carrot Soup
Categories: New imports, Soups
Yield: 1 Servings

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

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 MC-Recipe Digest V1 #226

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

From: "Rowaan@ix.netcom.com"