Tomato Fennel And Crab Soup Recipes

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TOMATO AND FENNEL SOUP

Provided by Food Network

Number Of Ingredients 13



Tomato and Fennel Soup image

Steps:

  • In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
  • Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

2 tablespoons vegetable oil
1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded
3 celery ribs, chopped
1 onion, chopped
2 cloves garlic, chopped
1/4 cup Pernod liqueur (optional)
1/2 bunch fresh dill, stems removed (1/4 cup trimmed)
1 tablespoon celery seeds
1/2 teaspoon cracked black pepper
2 quarts vegetable stock
3 pounds ripe tomatoes, or 3 cups canned peeled whole plum tomatoes, coarsely chopped
1/4 cup (1/2 stick) unsalted butter (optional)
Salt to taste

TOMATO-FENNEL SOUP WITH CRAB

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 10



Tomato-Fennel Soup with Crab image

Steps:

  • 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.

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

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4.4/5 (11)
Estimated Reading Time 3 mins
Servings 4
  • Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
  • Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.
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