Tomato-Fennel Soup with Crab

By Cubby

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

Preparation

Step 1

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 1/2 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.