Bring chicken stock and milk to a boil. In another pan, sweat the onions, celery, and garlic together with the 2 teaspoons of butter and 2 tablespoons olive oil.

Add parsnips and cook until soft and lightly colored. Add in the thyme, bay leaf, parsley, wine, chicken stock and bring to a boil. Simmer until the parsnips are cooked, about 20 minutes.  Remove the bay leaf. Blend and strain or pass through a chinois, correct the seasonings. Ladle into bowls and garnish with some crispy pork belly cubes and fresh snipped chives.