Parsnip-Leek Soup With Lump Crab
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
40
Sourness
48
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil (not extra-virgin)4 sprigs
Thyme (fresh)1 cup
White Wine (dry)3 cups
Chicken (low-sodium)1 cup
Heavy Cream (optional)1 tsp
Sea Salt (kosher or)2 tbsps
Unsalted Butter450 g
Lump CrabmeatDirections:
1
Heat oven to 350°F
2
In a medium roasting pan, toss parsnips with oil
3
Roast, covered with foil, 20 minutes
4
Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine
5
Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes
6
Discard any burned bits
7
In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly
8
In a food processor, blend soup on low until smooth
9
Return blended soup to pot; add cream, if desired
10
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)
11
In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir
12
Toss crabmeat in lemon-butter mixture
13
Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab
14
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
15
Heat oven to 350°F
16
In a medium roasting pan, toss parsnips with oil
17
Roast, covered with foil, 20 minutes
18
Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine
19
Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes
20
Discard any burned bits
21
In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly
22
In a food processor, blend soup on low until smooth
23
Return blended soup to pot; add cream, if desired
24
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)
25
In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir
26
Toss crabmeat in lemon-butter mixture
27
Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab
28
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