Parsnip Soup with Leeks & Parsley

2 Tbsp butter
3 Red Dog Farm Leeks, sliced crosswise into 1/4-inch slices
2 Tbsp olive oil
1 1/2 to 2 lbs. Red Dog Farm 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

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don’t let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. Return the puréed soup to the pot.

Stir in lemon juice and add more salt to taste, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped Parsley or Chives.