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Parsnip-Leek Soup with Lump Crab

See full recipe on: Epicurious



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

Nutrition 8 servings

Per Serving % Daily Value
Calories 145
Fat 7g 11%
Carbs 15g 5%
Protein 5g 10%
Fiber 3g 13%
Cholesterol 21mg 7%
Sodium 94mg 3%
     
Fat
Carbs
Protein

Preparation






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