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Parsnip-Leek Soup with Lump Crab


Parsnip-Leek Soup with Lump Crab Recipe

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
Directions:
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