Fennel Soup with Orange Crème Fraîche and Croutons
Serves 4 to 6 (first course or light main)
Active time:30 min
Start to finish:50 min
March 2008
With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.
1small leek (white and pale green part only), halved and thinly sliced
3garlic cloves, finely chopped
1 1/2teaspoonsfennel seeds
5tablespoonsextra-virgin olive oil, divided
1medium russet (baking) potato
2medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces
5cupswater
1(8-inch) length of baguette, cut into 1-inch cubes
Wash leek, then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Meanwhile, peel potato and cut into 1/2-inch pieces.
Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.
Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.
Serve soup with orange crème fraîche and croutons.