Fennel Soup with Crab and Pistou

fennel soup
Fennel Soup with Crab and Pistou
Serves 6
Write a review
  1. 1/4 cup plus 3 tablespoons olive oil, divided
  2. 1 leek, chopped
  3. 2 cloves garlic, sliced
  4. 1 large fennel bulb, chopped
  5. 1 large yellow potato, peeled and chopped
  6. 1 bay leaf
  7. 5 cups Basic Chicken Stock, recipe follows
  8. 1/2 cup heavy whipping cream
  9. 2 teaspoons salt
  10. 1 teaspoon ground black pepper
  11. 1 medium tomato, seeded and diced
  12. 2 teaspoons sherry vinegar
  13. 1/2 cup firmly packed fresh basil leaves
  14. 3 cloves garlic, peeled
  15. 1 pinch grated Parmesan cheese
  16. 4 ounces jumbo lump crabmeat
  17. Fresh basil sprigs
  1. In a medium pan, heat 2 tablespoons olive oil over medium-high heat. Add leek, garlic, fennel, and potato. Cook until leek and fennel are softened, about 5 minutes. Add bay leaf, Basic Chicken Stock, and cream. Simmer until potato is very tender, about 25 minutes.
  2. Remove and discard bay leaf. Transfer soup to the container of a blender, and blend until smooth. Season with salt and pepper. Cover, and refrigerate until chilled, about 2 hours.
  3. In a medium bowl, combine tomato, sherry vinegar, and 1 tablespoon olive oil, and gently toss. Season with additional salt and pepper, if desired.
  4. In the container of a blender, combine basil, remaining 1/4 cup olive oil, and garlic, and process until smooth. Stir in Parmesan cheese.
  5. Divide tomato mixture, crabmeat, and basil sprigs among 6 soup bowls, and ladle in chilled soup. Add basil pistou to each, and serve immediately.
Adapted from Cooking from the Heart by John Besh (Andrews McMeel, 2013)
Adapted from Cooking from the Heart by John Besh (Andrews McMeel, 2013)
Louisiana Cookin https://www.louisianacookin.com/
Basic Chicken Stock
Serves 6
Write a review
  1. 2 carcasses roast chicken
  2. 2 onions, peeled and quartered
  3. 2 carrots, roughly chopped
  4. 2 stalks celery, roughly chopped
  5. 1 clove garlic, crushed
  6. 1 sprig fresh thyme
  7. 1 bay leaf
  8. 1/2 teaspoon black peppercorns
  9. 12 cups cold water
  1. In a large heavy stockpot, combine chicken carcasses, onion, carrot, celery, garlic, thyme, bay leaf, and peppercorns. Cover with 12 cups cold water, and bring to a boil. Skim and discard any foam.
  2. Reduce heat to medium-low, and simmer until reduced by about half, about 3 hours. Strain stock through a fine-mesh strainer over a large bowl. Use immediately, or refrigerate until cold, and freeze up to 6 months.
Louisiana Cookin https://www.louisianacookin.com/


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.