Provided by Andrea Albin
Categories Soup/Stew Milk/Cream Blender Potato Bake Vegetarian Lunch Orange Fennel Leek Fall Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (first course or light main) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in middle.
- 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.
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