Parsnip-Leek Soup with Lump Crab

Ingredients

• 0.3 cup cooking wine dry white
• 0.3 cup heavy cream 
• 0.5  juice of lemon 
• 1.5 cups leeks white chopped ( 1 large)
• 4 sprigs lemon thyme fresh divided
• 0.3 pound lump crab meat 
• 2 tablespoons olive oil extra-virgin (not )
• 1 pound parsnips peeled cut into medium-size pieces
• 1 teaspoon sea salt 
• 2 tablespoons butter unsalted
• 3 cups vegetable stock low-sodium divided

Equipment

• food processor
• bowl
• oven
• pot
• aluminum foil
• microwave

Directions

1. Heat oven to 350°F. In a medium roastingpan, toss parsnips with oil. Roast, coveredwith foil, 20 minutes.
2. Add leeks and leaves of2 thyme sprigs; toss to coat with oil; splashwith wine. Roast, covered with same foil,stirring occasionally, until vegetables are soft,30 minutes. Discard any burned bits. In alarge pot, bring veggies and 2 cups stock to aboil; reduce heat; simmer 10 minutes; letcool slightly. In a food processor, blend soupon low until smooth. Return blended soup topot; add cream, if desired. Bring soupto a very low simmer; season with salt andblack pepper; add remaining 1 cup stockto reach desired thickness (crabmeat shouldbe able to sit on top). In a bowl right beforeserving, microwave juice, butter and leavesof remaining 2 thyme sprigs until buttermelts, about 20 seconds; stir. Toss crabmeatin lemon-butter mixture.
3. Pour soup into8 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) andrefrigerate until you're ready to finish the soup.
4. calories, 7 grams fat, 3 grams saturated fat, 13 grams carbohydrate, 3 grams fiber, 4 grams protein
5. Self