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"
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|Serving Size: 1 Serving (2905g)|
|Recipe Makes: 1|
|Calories from Fat: 616 (41%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 32.7g||164 %|
|Monounsaturated Fat 25.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 191.9mg||59 %|
|Sodium 3082.8mg||106 %|
|Potassium 4337.3mg||114 %|
|Total Carbohydrate 162g||48 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 141.6g|
|Protein 66.2g||95 %|
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Calories per serving: 1516
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