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.