Parsnip Soup with Leeks and Parsley Recipe

Serves: 6 Save

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

Learn how to make this recipe at Simply Recipes