Parsnip Soup with Leeks and Parsley Recipe

Ingredients (11)

• 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