Parsley Root Soup With Crabmeat Toasts Recipes

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

Steps:

• Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoon salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.
• Discard thyme and bay leaf and stir in oil. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. If soup is too thick, thin to desired consistency with water. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.
• Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.

Steps:

• Melt butter in a Dutch oven or medium heavy-bottomed pot over medium heat. Add parsley root and leeks; cook, stirring occasionally, until leeks are just tender, about 7 minutes. Add potatoes, stock, and 1 cup water; season with salt. Raise heat to medium-high; cook until parsley root is tender, about 15 minutes.
• Let cool slightly, about 10 minutes. Working in batches (so the blender is never more than halfway full), puree soup until completely smooth.
• Return soup to pot; add milk. Heat over medium heat, stirring occasionally, until hot (do not let simmer), about 7 minutes. If desired, add more milk for a thinner consistency.
• Serve soup with Crabmeat Toasts.