Parsnip-Leek Soup With Lump Crab Recipe

Name: Parsnip-Leek Soup With Lump Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound parsnips, peeled and cut into medium-size pieces; 2 tablespoons olive oil (not extra-virgin); 1 1/2 cups (about 1 large) chopped leeks, white and light-green parts only; 4 sprigs fresh thyme or lemon thyme, divided; 1/4 cup dry white wine; 3 cups low-sodium chicken or vegetable stock, divided; 1/4 cup heavy cream (optional); 1 teaspoon kosher or sea salt; Juice of 1/2 lemon; 2 tablespoons unsalted butter; 1/4 pound lump crabmeat

Servings: persons

1 pound parsnips, peeled and cut into medium-size pieces
2 tablespoons olive oil (not extra-virgin)
1 1/2 cups (about 1 large) chopped leeks, white and light-green parts only
4 sprigs fresh thyme or lemon thyme, divided
1/4 cup dry white wine
3 cups low-sodium chicken or vegetable stock, divided
1/4 cup heavy cream (optional)
1 teaspoon kosher or sea salt
Juice of 1/2 lemon
2 tablespoons unsalted butter
1/4 pound lump crabmeat

1
Heat oven to 350u00b0F. In a medium roasting pan, toss parsnips with oil. Roast, covered with foil, 20 minutes. Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine. Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes. Discard any burned bits. In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly. In a food processor, blend soup on low until smooth. Return blended soup to pot; add cream, if desired. Bring soup to a very low simmer; season with salt and black pepper; add remaining 1 cup stock to reach desired thickness (crabmeat should be able to sit on top). In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir. Toss crabmeat in lemon-butter mixture. Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab. DO AHEAD:

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound parsnips, peeled and cut into medium-size pieces, 2 tablespoons olive oil (not extra-virgin), 1 1/2 cups (about 1 large) chopped leeks, white and light-green parts only, 4 sprigs fresh thyme or lemon thyme, divided, and more.

Yes, Parsnip-Leek Soup With Lump Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip-Leek Soup With Lump Crab

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