PARSNIP-LEEK SOUP WITH LUMP CRAB
Provided by Robin Schempp
Categories Soup/Stew Low Cal Low Sodium Dinner Lunch Crab Leek Parsnip Fall Healthy Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat 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.
CREAMY PARSNIP SOUP
This rich and creamy soup is perfect for chilly nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
- Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
- Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
- To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
CREAMY LEEK AND PARSNIP SOUP
This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
Provided by David Tanis
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
- Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
- Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
- With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
- Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
GINGERED PARSNIP & LEEK SOUP
Cold outside and nothing is more appealing than a steaming bowl of soup. Add the sweetness of the parsnips with aromatics of leeks and peppery kick of ginger and you have a great light meal or starter.
Provided by justcallmetoni
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Leeks have a good amount of sand trapped between the layers in both the white and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results.
- Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
- Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables are large, cut in half lengthwise before slicing. Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
- Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done the vegetables should be soft and tender.
- Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.) Season with white pepper and salt to taste.
- Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.
CRAB AND LEEK CHOWDER
Steps:
- Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
- Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
- Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
- To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
- Crispy Shallots
- Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
- In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.
LEEK-AND-PARSNIP SOUP WITH CAVIAR AND BLACK-PEPPER CREAM
Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.
- Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.
- Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.
- Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).
- Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.
- Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.
More about "parsnip leek soup with lump crab recipes"
RECIPE: PARSNIP & CRAB SOUP | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
IRISH LEEK AND PARSNIP SOUP - PALATABLE PASTIME
From palatablepastime.com
ROASTED PARSNIP AND CRAB SOUP - AGAINST ALL GRAIN
From againstallgrain.com
CARROT, PARSNIP & LEEK SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CRISPY LEEK AND PARSNIP SOUP RECIPE | COOK FOR YOUR LIFE
From cookforyourlife.org
PARSNIP & LEEK SOUP - RECIPE - FINECOOKING
From finecooking.com
LEEK AND PARSNIP SOUP - COOK VEGGIELICIOUS
From cookveggielicious.com
PARSNIP-LEEK SOUP WITH LUMP CRAB RECIPE | SELF
From self.com
Servings 8Calories 135 per servingEstimated Reading Time 1 min
CREAM OF PARSNIP SOUP - THERESCIPES.INFO
From therecipes.info
PARSNIP-LEEK SOUP WITH LUMP CRAB | RECIPE | HEALTHY HOLIDAY …
From pinterest.co.uk
PARSNIPS MOCK CRAB SALAD - TRIMAZING
From trimazing.com
LEEK AND PARSNIP SOUP - A PERFECT STARTER ON A COLD WINTER'S DAY
From recipesformen.com
CREAMY LEEK AND PARSNIP SOUP RECIPE | MYRECIPES
From myrecipes.com
LEEK AND PARSNIP SOUP WITH CAVIAR AND BLACK PEPPER CREAM
From wikifoodhub.com
CARAMELIZED LEEK & PARSNIP SOUP WITH MUSHROOMS ... - CALIGIRL …
From caligirlcooking.com
PARSNIP-LEEK SOUP WITH LUMP CRAB | RECIPE | LEEK SOUP, PARSNIPS ...
From pinterest.com
PARSNIP LEEK SOUP | CABOT CREAMERY
From cabotcheese.coop
PARSNIP-LEEK SOUP WITH LUMP CRAB | LEEK SOUP, PARSNIP RECIPES, …
From pinterest.com
POTATO PARSNIP AND LEEK SOUP WITH CHIVE GREMOLATA
From evergreenkitchen.ca
CREAMY DILLED PARSNIP AND LEEK SOUP RECIPE - RECIPES.NET
From recipes.net
CREAMY PARSNIP SOUP RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
SPICY PARSNIP AND LEEK SOUP | THE ENGLISH KITCHEN
From theenglishkitchen.co
PARSNIP-LEEK SOUP WITH CHOCOLATE BRIOCHE - TEATIME MAGAZINE
From teatimemagazine.com
BACON-TOPPED PARSNIP & LEEK SOUP | FLUENT
From getfluent.com
CREAMY LEEK AND PARSNIP SOUP RECIPE
From recipes.timesofindia.com
PARSNIP, APPLE AND LEEK SOUP - CHATELAINE
From chatelaine.com
PARSNIP-LEEK SOUP WITH LUMP CRAB - GLUTEN FREE RECIPES
From fooddiez.com
PARSNIP LEEK SOUP - RECIPES | COOKS.COM
From cooks.com
LUMP CRAB MEAT RECIPES SOUP - THERESCIPES.INFO
From therecipes.info
ONE POT LEEK AND LENTIL SOUP WITH PARSNIP CRISPS | FOODTALK
From foodtalkdaily.com
PARSNIP-LEEK SOUP - AUTOIMMUNE WELLNESS
From autoimmunewellness.com
GINGERED PARSNIP & LEEK SOUP - GLUTEN FREE RECIPES
From fooddiez.com
POTATO PARSNIP AND LEEK SOUP - GOOD FOOD BADDIE
From goodfoodbaddie.com
CARROT, PARSNIP & LEEK SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY PARSNIP SOUP (ONE POT RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
PARSNIP AND LEEK SOUP WITH CUMIN AND MUSTARD SEEDS - RECIPE
From finecooking.com
CREAMY LEEK AND PARSNIP SOUP - KRIS ULLAND
From krisulland.com
PARSNIP, POTATO AND LEEK GRATIN - BY HEIN VAN TONDER, FOOD …
From heinstirred.com
PARSNIP-LEEK SOUP WITH LUMP CRAB | RECIPE | LEEK SOUP, PARSNIPS, …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love