Parsnip-Leek Soup with Lump Crab
Parsnip-Leek Soup with Lump Crab is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 350°F.
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: 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
