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.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 mins 2 medium fennel bulbs, trimmed and sliced (reserve fronds for garnish)
2 tbsp olive oil
Salt & freshly ground black pepper
2 tbsp unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced (adds body)
½ cup dry white wine
4 cups seafood or vegetable stock
¾ cup heavy cream
8 oz lump crab meat (fresh or high-quality pasteurized)
1 tsp fresh thyme leaves
1 tsp lemon zest
1 tbsp lemon 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 2 medium fennel bulbs, trimmed and sliced (reserve fronds for garnish)
2 tbsp olive oil
Salt & freshly ground black pepper
2 tbsp unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced (adds body)
½ cup dry white wine
4 cups seafood or vegetable stock
¾ cup heavy cream
8 oz lump crab meat (fresh or high-quality pasteurized)
1 tsp fresh thyme leaves
1 tsp lemon zest
1 tbsp lemon 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.
Crab & Roasted Fennel Soup
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