FENNEL SOUP with CRAB - Judy Flannery

Makes 4 - 6 servings

DONNA & JOE AITA

ingredients

1 TB Extra Virgin Olive Oil (EVOO)
2 fennel bulbs (@ 2 lbs), halved lengthwise, cored and cut into 1/2" pieces (reserve the fronds)
1 medium onion, coarse chop
4 cups chicken stock
1 medium Yukon Gold potato, peeled and cut into 1/2" dice
S & P to taste
1/2 lb fresh crab meat (picked over for shells)

1
- Heat EVOO in Lg saucepan until shimmering
2
- add fennel pieces and onion and cover and cook until slightly crisp and tender (@ 7 min)
3
- add chicken stock and potato, cover and bring to boil
4
- simmer over low heat until all veges are tender and then allow to cool a bit
5
Puree: either with immersion blender or in batches in blender or processor, puree the soup until smooth.
6
(at this point, can be stored in refrigerator up to 2 days)
7
Return pureed soup to saucepan and reheat and season with S & P
8
- Ladle soup into shallow bowls and mound with crab and garnish with fennel fronts.