– 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
Heat butter, coat leeks, and gently simmer until soft, avoiding browning.
Introduce parsnips, oil, salt, stock, water, and lemon zest to the pot.
Bring the mixture to a boil, then let it simmer until parsnips are tender.
Remove lemon zest, add parsley, and proceed to puree the soup.
Use an immersion blender or work in batches with a stand-up blender.
Stir in lemon juice and adjust seasoning with salt if necessary.