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Parsnip Soup With Leeks And Parsley

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Simply Recipes
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soups nut free rosh hashanah thanksgiving lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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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