Parsnip Soup with Leeks and Parsley

Green is the color of Ireland, which you understand immediately if you’ve ever been there or even flown over it. Looking over the land from several thousand feet up, one cannot but be struck by the patchwork of vivid shades of green below. Or driving through the countryside, especially in Western Ireland, the hills practically glow when the sun peeks through breaks in the clouds.

We’ve been experimenting with parsnips lately, and on a whim tossed a large bunch of chopped parsley into a simmering pot of parsnip soup. Parsnips are naturally sweet, as are leeks, which are also part of this soup. The crisp bitter of the parsley delivers a contrast and balance to what might otherwise taste a little too one-dimensional.

And the color! Such a beautiful, vibrant green. Perfect for St. Patrick’s Day, and a celebration of all things Irish.

Parsnip Soup with Leeks and Parsley Recipe

Parsnips can sometimes have tough, fibrous cores, especially if they are late in the season. If as you are cutting your parsnips you find the cores to be especially tough, cut them out and discard.

Ingredients

• 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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