Parsnip-Leek Soup with Lump Crab

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant parsnip and leek soup with lump crab is a sophisticated take on a classic winter warmer. By roasting the root vegetables first, you draw out their natural sugars, creating a deep, caramelised flavour that pairs beautifully with the delicate sweetness of the leeks. The addition of fresh lemon thyme provides a bright, citrusy note that cuts through the richness of the vegetables, resulting in a beautifully balanced and velvety smooth texture.

Ideal as a refined starter for a dinner party or a light weekend lunch, this dairy-free dish feels indulgent yet wholesome. Using lump crabmeat as a garnish adds a touch of luxury and a savoury coastal finish. To save time on the day of serving, you can roast the vegetables up to 48 hours in advance, keeping them covered in the fridge until you are ready to blend and finish the soup.

Ingredients for Parsnip-Leek Soup with Lump Crab

450g parsnips, peeled and cut into medium-size pieces
2 tablespoons olive oil (not extra-virgin)
230g (about 1 large) chopped leeks, white and light-green parts only
4 sprigs fresh thyme or lemon thyme, divided
60ml di vino bianco secco
725ml low-sodium chicken or vegetable stock, divided
60ml double cream (optional)
1 teaspoon kosher or sea salt
Succo di 1/2 limone
2 cucchiai di burro non salato
110g lump crabmeat

How to make Parsnip-Leek Soup with Lump Crab

Heat oven to 177°C. 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 475ml 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 240ml 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.

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