Fennel Soup with Orange Crème Fraîche and Croutons |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party. Ingredients:
1 small leek (white and pale green part only), halved and thinly sliced |
3 garlic cloves, finely chopped |
1 1/2 teaspoons fennel seeds |
5 tablespoons extra-virgin olive oil, divided |
1 medium russet (baking) potato |
2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces |
5 cups water |
1 (8-inch) length of baguette, cut into 1-inch cubes |
1/2 cup crème fraîche or sour cream |
1 teaspoon grated orange zest |
Directions:
1. Preheat oven to 375°F with rack in middle.
2. Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
3. Meanwhile, peel potato and cut into 1/2-inch pieces.
4. Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
5. Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
6. Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.
7. Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.
8. Serve soup with orange crème fraîche and croutons.
|
|