| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 8 servings |
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
Instructions
- 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 ½ 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 192 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 44 mg |
| Sodium | 661 mg |
Reviews
Delicious and easy! I used imitation crab meat and served it with focaccia bread.
So delightfully flavorful. Rich and creamy. Satisfying. The subtle fennel flavors really make this tomato soup unusual, in a nice way. The only thing that was maybe kind of off was the crab. Straight out of a can, cold and full of shells. Maybe you can find some quality crab and heat it up before putting it in.