Saturday, January 21, 2017

Fennel Crab Bisque for #SoupSaturdaySwappers

Hello friends and welcome to Soup Saturday Swappers.  I love making soups and stews. In the winter, I make them for their warm comfort.  In the autumn, I look forward to using the fall harvest. In the spring, I can't wait to use all the fresh flavors popping up with the sunshine and warmer temps and in the summer you can use a slow cooker to keep from warming up the house or enjoy a refreshing, chilled soup.



I invited some of my friends to join me on the third Saturday of each month to share their favorite soup and/or stew recipes based on a theme chosen by one of the members.  So far, over 20 of my blogging friends have joined in the fun. Our friend, Colleen of Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice, created this image for us to use in our posts.   There is no requirement to post each month or to host if you don't want.  It is just a great place to get together and swap our favorite old and new recipes.  We would love to have you join us if you are a blogger that is interested in posting with us.  You can let me  know in the comments below or email me at wendyklik1517@gmail.com.

I chose to start this group's posts today because we celebrate National Soup Day on January 21st each year.  When January 21st was a Saturday, I decided that this would be the perfect day each month to get together.  The 3rd Saturday of the month is also when I join another group called The French Winophiles so occasionally I will be posting one post to cover both groups which is perfectly okay as well since this is a relaxed and accommodating atmosphere.

I chose the theme of Healthy Soup Options since I know many of us start off the year very conscious of our eating and physical activity.


I decided to share this lovely, elegant Fennel Bisque topped with Crab Meat and Fennel Fronds.  It is creamy, silky and luxurious yet it contains not one ounce of cream or butter and only 1 tablespoon of heart healthy olive oil divided between 8 servings.  I found this recipe at Food&Wine and knew it was perfect for today's challenge.


It is quick and easy to make, taking only as long as necessary for the vegetables to be tender.  A quick puree in a blender or with an immersion blender and it is ready to be plated.  Topped with tender, low fat but high protein crab meat and some fennel fronds, it makes a gorgeous presentation and a great start to your next dinner party.


Fennel Crab Bisque
adapted from  Food & Wine

1 T. olive oil
2 fennel bulbs, halved, cored and chopped with fronds reserved
1 med. sweet onion, coarsely chopped
1 (32 oz) box chicken broth
1 medium, Yukon Gold potato, scrubbed and cut into 1/2" dice
salt and pepper to taste
1/2 lb lump crabmeat, picked over

Heat oil in large sauce pan.  Add the onions and fennel bulb.  Cook and stir over moderate heat until crisp tender, about 5-7 minutes.  Add the chicken stock and potato.  Bring to a boil, lower heat and simmer for 10-15 minutes, until vegetables are very tender.

Using a heavy duty blender or immersion blender, puree the mixture until smooth and silky.  Taste for flavor and season with salt and pepper as needed.  Ladle into bowls and top with a mound of crab. Sprinkle with fennel fronds and serve.



Let's see more Healthy Soup Options


24 comments:

  1. Replies
    1. Thanks Paula. I'm anxious to go through them.

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  2. Ooooh, I love the flavor of fennel and I love the seafood on top! Thank you so much for starting this group Wendy!

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  3. Wendy, I'm so glad you started this group! I can always use more soup in my life! Your recipe looks and sounds amazing too...but then again, what wouldn't with crab meat in it?

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    1. Thanks Colleen and thank you for jumping on board and helping with the logo.

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  4. This sounds absolutely amazing! I love fennel and I love crab! What more can I say...yum.

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  5. Crab meat and fennel fronds? Be still my heart!

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    Replies
    1. Delicious and the perfect recipe Heather, easy peasy.

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  6. I adore fennel! I'm so glad you used it! Thanks so much for starting this group; I love soup so much, if I could I'd marry it. ;) P~

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    1. Thanks, I am so happy you joined us. You are great for the ego LOL>

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  7. Fennel and crab. I don't need to know anything else. Winner soup! ;-)

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  8. Oh yummy! I love this. Thank you for setting this up, I am super excited about it!

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  9. I love this soup, will try it soon.

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    Replies
    1. Hope you enjoy it as much as we did, Sneha.

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  10. Thanks Wendy for hosting this, so many great recipes to drool over and bookmark to make later on. Your fennel soup sounds so good. Fennel is going on my list of items to pick up the next time I'm in the 'big' city.

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    Replies
    1. I love fennel Sid so this was a great recipe in my humble opinion.

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  11. Oh I just love fennel. Thanks for this recipe.

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    Replies
    1. Thanks for joining in our group Jade.

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  12. Wendy- I love this recipe- so healthy and comforting at the same time- pinning for later!

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    Replies
    1. Oh good, it was a great hit and I think you will love it.

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