Parsnip Soup with Leeks and Parsley
- 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 chopped fresh parsley (reserve a little for garnish)
- 1 tablespoon lemon juice
- Pepper to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Leeks (3)
- Lemon, zest (2 strips)
- Parsley, fresh (2 cups)
- Parsnips (1 1/2 pounds)
- Canned Goods
Chicken stock (4 cups)
- Cooking & Baking
- Olive oil (2 Tbsp)
- Pepper (1)
- Salt (1 teaspoons)
- Drinks
- Lemon juice (1 tablespoon)
- Water (2 cups)
- Dairy
- Butter (2 Tbsp)
Preparation
Read recipe preparation on simplyrecipes.com
Social Stats
70.8Rating
1-100
1-100
51Tweets
373Facebook
Likes
Likes
183StumbleUpon
Views
Views
87PinterestPins
Recipe Stats
Published March 16, 2011 (1 year ago).
45 people saved this recipe.
