Root Vegetable Soup with Truffle Oil

INGREDIENTS

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 2 parsnips, peeled and diced
• 4 teaspoons truffle oil
• 1 small turnip, peeled and diced
• 2 white potatoes, peeled and diced
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh chives
• 2 bay leaves
• Essence, for garnish, recipe follows
• 2 carrots, peeled and sliced
• 5 cups chicken stock