Sunday, May 30

Soup on Sunday: Chilled Fennel with Crab, Avocado & Grapefruit

While searching for a soup recipe I came across a wonderful new food blog to love! Well, new to me anyway. Not only do all of the recipes look amazing, but the photography is superb. I have yet to try this soup (will later today) but it sounds heavenly. Everything I love in one bowl.

2 fennel bulbs (plus some stalks), roughly chopped
4 cups vegetable stock
2 tsp. cornstarch
3 oz. cream

6 oz. crab meat (or 1 – 2 cooked lobster tails)
a few red ruby grapefruit sections
1-2 avocados sliced
1 tbsp. truffle oil
salt and pepper to taste

Place the fennel and stock in a large pot over medium heat. Cover and let the stock come to a gentle boil. Let cook for 20 minutes, or until the fennel pieces are tender and the stock tastes subtly of it. Using an immersion blender (or food processor), blend the contents of the pot until smooth.

Place a fine-mesh sieve over a bowl and begin ladeling the blended soup into it, using a wooden spoon to push the liquid out of the sieve. You want to remove the fibrous pieces of fennel and leave a silky, smooth soup. This may take some time, just work in small batches.

Once the soup has been strained, add it back to the pot and return to a gentle boil. Add the cornstarch and cream and continue to boil for 5 minutes, or until the soup has thickened a bit and begun to reduce.

Remove from heat and chill in the fridge until you’re ready to eat. Ladle soup into a shallow bowl, then top with some crab, avocado and grapefruit. Use a spoon to carefully drizzle a bit of truffle oil over the top and serve.

Serves 4 as an appetizer, 2 as a light entree.

12 comments:

The Tablescaper said...

This sounds very interesting and different. I'm not sure how the fennel fits in, but it sounds like it's worth a try.

I'm having a meme on Tuesday that you might find interesting, "Where do you keep it all?" Hope you'll join us.

- The Tablescaper

Tina Steele Lindsey said...

I am making this tonight! Thank you, it is amazing, and thanks for the link!

shiree segerstrom said...

Ronda, that soup sounds so good. Jotting down the recipe right now. I have an absolutely amazing recipe for red bell pepper soup that I'll share with you sometime. Shiree

The-Countrypolitan said...

This soup sounds really good!

I just added bitchincamero to my foodie blog roll... she has a skirt steak recipe that will be a great addition to tomorrow's lunch... along with this soup recipe! ~Terri

Jewels said...

Wow! The soup looks divine, and I am a huge soup lover, but more importantly.. thanks for pointing me to a great food blog. I am truly inspired.

Vitania said...

You will have to report back on this one.. it looks beautiful - but I am a bit of a wimp when it ocmes to chilled soup ...

Vie

La Petite Gallery said...

Very unusual soup. I love raw fennel. Tried to cook it and didn't like it. sounds good in this soup.Thanks for this recipe. Have a great Memorial Day.
yvonne

mary said...

Yum. Lobster and avocados. What could possibly be more decadent. Thanks.

elmundodelola said...

I have to make it and share it in my blog, it's sound different. The combination of flavors is very special.
Love the presentation is a chic soup!

Punctuation Mark said...

what a fantastic recipe... definitely will save it... hope you're having a great long weekend!

D. @ Outside Oslo said...

That soup sounds delicious--like a variation on a gazpatcho. Perfect for summer!

Speaking of summer, I can't wait for hot summer days, when I can serve melon and prosciutto, caprese salads, and grilled sardines with a simple green salad and rose wine. Those are some of the most amazing hot-weather foods. So satisfying and delicious, yet light.

Cassi said...

Thank you thank you thank you. I can't get enough of the grapefruit-fennel-avocado combo, and I would not have known how to incorporate them into a soup without this recipe. I am really looking forward to making this. Soon. :)