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Parsnip Soup with Leeks and Parsley
- 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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