Parsnip Soup with Leeks and Parsley Recipe
Ingredients (11)
- 2 tablespoons butter
- 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks )
- 1 1/2 to 2 pounds parsnips , peeled and chopped
- 2 tablespoons extra virgin olive oil , plus more for garnish
- 1 to 2 teaspoons kosher salt
- 4 cups chicken stock (use vegetable stock for vegetarian option)
- 2 cups water
- 2 strips lemon zest, 1 x 2 inches each
- 2 cups finely chopped fresh parsley (reserve a little for garnish)
- 1 tablespoon lemon juice
- Freshly ground black pepper , to taste
Directions
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