Parsnip-Carrot Soup

2 teaspoons olive oil

2 teaspoons garlic -- chopped

1 cup onions -- chopped

1/2 pound carrots (about 4 medium-size), -- sliced

1/2 pound parsnips -- sliced

1 quart chicken stock

3/4 cup half and half

2 tablespoons 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.