roasted apple and parsnip soup

3 tbsp olive oil
1 onion chopped
3 lbs parsnips  peeled,roughly chopped and roasted (toss in a drizzle of olive oil and pinch of salt/pepper)
about 20 mins at 350
2 pink lady and 2 granny smith apples peeled.cored and roughly chopped
3 cup low sodium chicken stock
2 cup heavy cream
4 slices bacon


In a saute pan place oil and onion cook until clear and soft remove
add bacon and cook until  browned Remove bacon
Add apples to same pan and cook until soft
add roasted parsnips to apples and add chicken stock
bring to a simmer for 10-15 mins
blend stock,apple,parsnip,onion together
Add bacon,cream to puree
bring to a simmer but DO NOT BOIL
if too thick add chicken stock.