Tomato-Fennel Soup With Crab
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Heat the olive oil in a large pot over medium-low heat
2
Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes
3
Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes
4
Add the Sambuca and cook until evaporated, about 1 minute
5
Add the tomatoes, chicken broth, heavy cream and ½ cup water
6
Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes
7
Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender)
8
Return the soup to the pot; return to a simmer and season with salt
9
Top each serving with the crab and fennel fronds
10
Photograph by Levi Brown