Thanks to Elise Bauer of Simply Recipes for this wonderful Springtime dish!
2 tbs butter
3 leeks, white and pale green parts only, sliced, cleaned, and sliced crosswise into 1/4 inch slices
2 tbs olive oil
1 1/2-2 lbs parsnips, peeled and chopped
2 long wide strips lemon zest (I used a potato peeler)
1 tsp salt
4 cups low-sodium chicken or vegetable stock
2 cups water
2 cups chopped fresh parsley (few leaves reserved for garnish)
1 tbs lemon juice
Salt and pepper to taste