Parsnip Soup With Leeks And Parsley

Ingredients

• 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
• 2 strips lemon zest, 1 x 2 inches each
• 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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