I don't need to pull the petals from a flower chanting, "he loves me, he loves me not." I just need to sit down at the table and enjoy what he brings me from the kitchen.
This recipe is from the January issue of Bon Appetit and it's amazing. Yes, it's just soup. But it's crab soup. And it's delicious in every way.
Go show someone you love them and make this soup.
Tomato, Fennel, and Crab Soup
bon appetit, january 2011, recipe by Mark Bittman
1/2 cup olive oil
3 1/2 cups chopped onion
2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 large garlic cloves, minced
2 14 1/2 ounce cans diced tomatoes in juice
2 cups (or more) vegetable broth
8 ounces fresh crabmeat, picked over
additional olive oil
a great rustic bread for dipping
Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel, and garlic; sprinkle lightly with salt and pepper. Saute until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and two cups of broth and bring to a boil. Reduce heat, cover, and simmer until flavors blend and vegetables are tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each with oil and serve with bread.
Wow! That sounds and looks really, really delicious! I have to have me some of this soup!!! So sweet, all my husband makes in the kitchen is frozen pizza! ;) Ah well, he's perfect in every other way. ;)
ReplyDeleteYummy sounding soup, I know my hubby won't be the one making it, he doesn't do the kitchen thing. This I so know I have got to make, thanks for sharing.
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