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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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