For any day that you need an easy, comforting soup.
4 cups combination of shredded carrots and parsnips
3 cups chicken broth, preferably homemade
1 teaspoon herbes de provence
1/4 cup half and half
garlic oil and sea salt for garnish
Combine the first three ingredients in a heavy bottomed 3 quart saucepan. Bring to a boil and then simmer, covered, for 30 minutes. Remove from heat and let it get cool enough to handle. In a blender or food processor, puree the soup mixture and return it to the saucepan. Stir in the half and half and reheat the mixture over low heat. Taste and adjust seasoning with salt and pepper.
Garnish individual servings with a small drizzle of garlic oil and a sprinkle of crunchy sea salt.