Parsnip-Leek Soup with Lump Crab

Name: Parsnip-Leek Soup with Lump Crab
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 59 milliliters heavy cream (optional); 1 Juice lemon; 355 milliliters (about 1 large) chopped leeks, white and light-green parts only; 4 sprigs fresh thyme or lemon thyme, divided; 113 grams lump crabmeat; 2 Tbsps olive oil (not extra-virgin); 454 grams parsnips, peeled and cut into medium-size pieces; 1 teaspoon kosher or sea salt; 2 Tbsps unsalted butter; 710 milliliters low-sodium chicken or vegetable stock, divided

Parsnip-Leek Soup with Lump Crab is a gluten free, primal, and pescatarian recipe with 8 servings. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 158 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, vegetable stock, leeks, and a few other things to make it today. It works well as an affordable soup for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 350°F. In a medium roastingpan, toss parsnips with oil. Roast, coveredwith foil, 20 minutes.

Ingredients you will need

Parsnip

Cooking Oil

Equipment you will use

Aluminum Foil

Oven

Add leeks and leaves of2 thyme sprigs; toss to coat with oil; splashwith wine. Roast, covered with same foil,stirring occasionally, until vegetables are soft,30 minutes. Discard any burned bits. In alarge pot, bring veggies and 2 cups stock to aboil; reduce heat; simmer 10 minutes; letcool slightly. In a food processor, blend soupon low until smooth. Return blended soup topot; add cream, if desired. Bring soupto a very low simmer; season with salt andblack pepper; add remaining 1 cup stockto reach desired thickness (crabmeat shouldbe able to sit on top). In a bowl right beforeserving, microwave juice, butter and leavesof remaining 2 thyme sprigs until buttermelts, about 20 seconds; stir. Toss crabmeatin lemon-butter mixture.

Ingredients you will need

Fresh Thyme

Vegetable

Crabmeat

Butter

Pepper

Cream

Juice

Leek

Lemon

Stock

Salt

Soup

Wine

Cooking Oil

Equipment you will use

Food Processor

Microwave

Bowl

Aluminum Foil

Pot

Pour soup into8 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) andrefrigerate until you're ready to finish the soup.

Ingredients you will need

Parsnip

Leek

Crab

Soup

135 calories, 7 grams fat, 3 grams saturated fat, 13 grams carbohydrate, 3 grams fiber, 4 grams protein

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