Swede and bacon soup with parsley oil

1 tbsp sunflower oil

150g (5oz) rindless streaky bacon cut in 1cm dice

110g (4oz) onions, chopped

110g (5oz) potatoes, peeled and diced

350g (12oz) swede turnips, peeled and cut into 7mm dice

900ml (1 ½ pints) homemade chicken stock

cream or creamy milk, to taste

salt and freshly-ground black pepper

For the parsley oil:

50g (2oz) freshly chopped flat-leaf parsley

50ml (2fl oz) extra virgin olive oil

To garnish:

freshly-ground black pepper

fried diced bacon croutons