| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New imports, Soups | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <rowaan@ix.netcom.com>
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