Tomato-Fennel Soup with Crab

Total Time:
1 hr 25 min
Prep:
35 min
Cook:
50 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 bulbs fennel, trimmed, cored and thinly sliced, plus fronds for topping
  • 2 leeks (white and light green parts), sliced and rinsed
  • Kosher salt
  • Pinch of red pepper flakes
  • 2 tablespoons Sambuca or other anise-flavored liqueur
  • 1 28 -ounce can whole plum tomatoes, crushed by hand
  • 2 cups low-sodium chicken broth
  • 3/4 cup heavy cream
  • 4 ounces lump crabmeat, picked over for shells
Directions
  • Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.

  • Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and 1/2 cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.

  • Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

  • Photograph by Levi Brown


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