Parsnip Soup with Leeks and Parsley

Ingredients

• 2 tablespoons butter
• 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
• 2 tablespoons extra virgin olive oil
• 1 1/2 to 2 pounds parsnips, peeled and chopped
• 2 strips lemon zest, 1 x 2 inches each
• 1-2 teaspoons salt
• 4 cups chicken stock
• 2 cups water
• 2 cups finely chopped fresh parsley
• 1 tablespoon lemon juice
• Pepper to taste

Directions

1. Warm the butter in a 4 to 6 quart pot over medium heat. Stir in the chopped leeks so they get coated in the butter. Once they’re hot enough to gently sizzle, turn the heat down to low and put the lid on the pot. Cook them until they’re soft, without letting them take on color. Add the parsnips and olive oil, stirring to coat everything well. Season with the salt, then pour in the stock and water. Drop in the lemon zest strips.
2. Bring the soup up to a boil, then turn it down to a gentle simmer. Cover the pot and cook until the parsnips are fully tender, at least 30 minutes. Fish out the lemon zest and discard it. Stir in the parsley, then blend the soup until smooth, using an immersion blender or a countertop blender in batches. If you’re using a countertop blender, do not fill it more than halfway, keep a firm hand on the lid, and begin on the lowest speed. Pour the blended soup back into the pot.
3. Stir in the lemon juice, then taste and add more salt if it needs it.
4. Finish with freshly ground black pepper, a small drizzle of olive oil, and chopped parsley or chives.