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.
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.
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.
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.
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.
Gently fold in crab meat, reserving a little for garnish.
Warm through for 2–3 minutes (do not overcook crab).
Ladle soup into bowls.
Garnish with fennel fronds and extra crab meat.
Serve hot with crusty bread or parmesan crisps.
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.
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.
6 servings