Creamy Parsnip and Leek Comfort | Easy Winter Meal - chefmelt

Ingredients

• 3 leeks, chopped into ¼-inch slices (use the white and light green parts).
• 2 tablespoons olive oil, plus a little more for drizzling.
• 2 pounds parsnips, peeled and diced into chunks.
• 2 teaspoons salt (kosher).
• 4 cups of vegetable or chicken stock.
• 2 cups fresh parsley, chopped super fine.
• 2 strips of lemon peel, about 1x2 inches each.
• 2 cups of water.
• 1 tablespoon fresh-squeezed lemon juice.
• A bit of black pepper for garnish.
• 2 tablespoons butter for cooking.