Best 6 Tomato Fennel And Crab Soup Recipes

TOMATO-FENNEL SOUP WITH BRIE TOASTS

Steps:

• Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
• Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
• Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
• Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
• Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
• Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.

TOMATO FENNEL SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
• Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
• Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

TOMATO AND FENNEL SOUP

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.

TOMATO-FENNEL SOUP WITH CRAB

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.

FENNEL & SEAFOOD LINGUINE

Steps:

• Mix any brown crabmeat with the crème fraîche and cayenne pepper, and set aside. Pull away any tough outer leaves from the fennel bulb (you can keep these to use for stock). Trim the base, and remove the stem (again, reserve these for making stock, if you like). Finely chop the fronds and set aside. Slice the bulb in half along the core, then lay the pieces, cut-side down, on a chopping board. Cut each half into thick slices, then rotate by 90 degrees and chop.
• Heat the olive oil in a large, heavy-bottomed frying pan over a medium heat, add the fennel, shallot, chilli, garlic and a good pinch of sea salt and cook for 8-10 mins, or until the fennel and shallot are have softened. Add the tomatoes and cook for a few minutes more until they start to break down. Tip in the vermouth or white wine, and scrape up any browned bits from the bottom of the pan. Continue to cook until the liquid has reduced by about half, then remove from the heat.
• Meanwhile, cook the linguine in a large pan of boiling salted water, following pack instructions, until just al dente. Reheat the fennel sauce over a medium heat and transfer the pasta directly from its water to the sauce using tongs. Add a good ladleful of the pasta cooking water to loosen the mix, then spoon in the white crabmeat. Stir everything together well to agitate the mixture and emulsify the sauce. Add the crab and crème fraîche mixture, and stir for a few minutes until the sauce is thick and glossy. Stir in the chopped herbs and taste for seasoning - the sauce should be thick, silky and not too runny, so continue to cook until it's the right thickness, if needed. Season with a little lemon juice, then divide between warmed bowls.

CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC

Steps:

• In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
• In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
• Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.