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Parsley-Root Soup With Crabmeat Toasts

  • servings: 6




  • 1 1/2 tablespoons unsalted butter
  • 1 pound parsley root, peeled and cut crosswise into 1/2-inch-thick pieces
  • 2 leeks, white and pale-green parts only, cut into 1/2-inch-thick rounds and rinsed well
  • 8 ounces russet potatoes, peeled and cut into 1/2-inch pieces
  • 5 cups homemade or low-sodium store-bought chicken stock
  • Coarse salt
  • 3/4 cup milk, plus more (optional) for thinning
  • Crabmeat Toasts


  1. Step 1

    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.

  2. Step 2

    Let cool slightly, about 10 minutes. Working in batches (so the blender is never more than halfway full), puree soup until completely smooth.

  3. Step 3

    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.

  4. Step 4

    Serve soup with Crabmeat Toasts.