Roasted fennel brings warmth and depth to a silky crab soup finished with cream, white wine, and fresh herbs. It’s luxurious yet comforting, making it an ideal festive starter.
[cooked-sharing]
Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
2medium fennel bulbs, trimmed and sliced (reserve fronds for garnish)
2tbspolive oil
Salt & freshly ground black pepper
2tbspunsalted butter
1small onion, chopped
2clovesgarlic, minced
1medium potato, peeled and diced (adds body)
½cupdry white wine
4cupsseafood or vegetable stock
¾cupheavy cream
8ozlump crab meat (fresh or high-quality pasteurized)
1tspfresh thyme leaves
1tsplemon zest
1tbsplemon juice (or to taste)
Garnish (optional)
Reserved fennel fronds
Extra crab meat (for topping)
Crusty bread or parmesan crisps
Roast the fennel
1
Preheat oven to 400°F (200°C).
Toss sliced fennel with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, until caramelized and golden.
Build the soup base
2
In a large saucepan, melt butter over medium heat.
Add onion and sauté for 5 minutes, until softened.
Add garlic and potato; cook for 2 minutes more.
Stir in roasted fennel.
Deglaze & simmer
3
Pour in white wine and cook for 2 minutes, letting alcohol evaporate.
Add stock and thyme, bring to a boil, then reduce heat.
Simmer gently for 20 minutes, until potato is tender.
Blend to silkiness
4
Remove from heat. Blend the soup with an immersion blender (or in batches in a blender) until smooth.
Stir in cream, lemon zest, and lemon juice.
Taste and season with salt and pepper.
Add crab
5
Gently fold in crab meat, reserving a little for garnish.
Warm through for 2–3 minutes (do not overcook crab).
Serve & garnish
6
Ladle soup into bowls.
Garnish with fennel fronds and extra crab meat.
Serve hot with crusty bread or parmesan crisps.
Serving Suggestions
7
A refined starter for Christmas Eve or New Year’s dinner.
Pair with champagne, a crisp Sauvignon Blanc, or a dry Riesling.
Serve in demitasse cups for canapé-style tasting portions at a party.
Tips & Variations
8
Make-ahead: Soup base can be made 1–2 days in advance; reheat gently and add crab just before serving.
Lighter option: Swap cream for whole milk or half-and-half.
Festive garnish: Add a drizzle of truffle oil or top with microgreens for presentation.
Seafood twist: Swap half the crab for shrimp or scallops for more variety.
Ingredients
2medium fennel bulbs, trimmed and sliced (reserve fronds for garnish)
2tbspolive oil
Salt & freshly ground black pepper
2tbspunsalted butter
1small onion, chopped
2clovesgarlic, minced
1medium potato, peeled and diced (adds body)
½cupdry white wine
4cupsseafood or vegetable stock
¾cupheavy cream
8ozlump crab meat (fresh or high-quality pasteurized)
1tspfresh thyme leaves
1tsplemon zest
1tbsplemon juice (or to taste)
Garnish (optional)
Reserved fennel fronds
Extra crab meat (for topping)
Crusty bread or parmesan crisps
Directions
Roast the fennel
1
Preheat oven to 400°F (200°C).
Toss sliced fennel with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, until caramelized and golden.
Build the soup base
2
In a large saucepan, melt butter over medium heat.
Add onion and sauté for 5 minutes, until softened.
Add garlic and potato; cook for 2 minutes more.
Stir in roasted fennel.
Deglaze & simmer
3
Pour in white wine and cook for 2 minutes, letting alcohol evaporate.
Add stock and thyme, bring to a boil, then reduce heat.
Simmer gently for 20 minutes, until potato is tender.
Blend to silkiness
4
Remove from heat. Blend the soup with an immersion blender (or in batches in a blender) until smooth.
Stir in cream, lemon zest, and lemon juice.
Taste and season with salt and pepper.
Add crab
5
Gently fold in crab meat, reserving a little for garnish.
Warm through for 2–3 minutes (do not overcook crab).
Serve & garnish
6
Ladle soup into bowls.
Garnish with fennel fronds and extra crab meat.
Serve hot with crusty bread or parmesan crisps.
Serving Suggestions
7
A refined starter for Christmas Eve or New Year’s dinner.
Pair with champagne, a crisp Sauvignon Blanc, or a dry Riesling.
Serve in demitasse cups for canapé-style tasting portions at a party.
Tips & Variations
8
Make-ahead: Soup base can be made 1–2 days in advance; reheat gently and add crab just before serving.
Lighter option: Swap cream for whole milk or half-and-half.
Festive garnish: Add a drizzle of truffle oil or top with microgreens for presentation.
Seafood twist: Swap half the crab for shrimp or scallops for more variety.
