Parsnip-Leek Soup With Lump Crab

• 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

1. Heat oven to 350u0b0F. 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:

parsnips, olive oil, leeks, thyme, white wine, lowsodium chicken, heavy cream, kosher, lemon, unsalted butter, lump crabmeat

Taken from www.epicurious.com/recipes/food/views/parsnip-leek-soup-with-lump-crab-368312 (may not work)