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 email@example.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.