Parsnip-Leek Soup with Lump Crab

Ingredients for Parsnip-Leek Soup with Lump Crab

• 450g parsnips, peeled and cut into medium-size pieces

• 2 tablespoons olive oil (not extra-virgin)

• 350ml (about 1 large) chopped leeks, white and light-green parts only

• 4 sprigs fresh thyme or lemon thyme, divided

• 60ml dry white wine

• 725ml low-sodium chicken or vegetable stock, divided

• 60ml double cream (optional)

• 1 teaspoon kosher or sea salt

• Juice of 1/2 lemon

• 2 tablespoons unsalted butter

• 110g lump crabmeat

How to make Parsnip-Leek Soup with Lump Crab

Heat oven to 177°C. 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 475ml 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 240ml 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: You can roast the parsnips and leeks one or two days before your bash; just cover (so the veggies don't dry out) and refrigerate until you're ready to finish the soup.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.