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Parsnip Soup with Leeks and Parsley

Parsnip Soup with Leeks and Parsley Recipe

  • 2 Tbsp butter
  • 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
  • 2 Tbsp olive oil
  • 1 1/2 to 2 pounds parsnips, peeled and chopped
  • 1-2 teaspoons salt
  • 4 cups chicken stock (use vegetable stock for vegetarian option)
  • 2 cups water
  • 2 cups finely chopped fresh parsley (reserve a little for garnish)
  • 1 tablespoon lemon juice
  • Pepper to taste
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