The soup is made from canned tomatoes in its own juice and fennel root, which is previously fried with leek and a small amount of sambuca. Its delicate aniseed aroma will complement the taste of fennel and make it richer. For a more delicate taste and add some cream to the soup and when the vegetables are ready, grind everything with a blender. Serve cream soup, putting in each порцию немного крабового мяса. 
Time: 50 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 120 gr. lumpy crab meat
- 2 tbsp. l olive oil
- 2 fennel roots, trimmed and thinly sliced + twigs for filing
- 2 leeks (white and light green parts), chopped and washed
- A pinch of red pepper flakes
- 2 tbsp. l sambuca or other anise flavor liquor
- 1 can 800 gr. canned tomatoes in their own juice, frayed hands
- 2 tbsp. lightly salted chicken stock
- 3/4 Art. fat cream
Recipes with similar ingredients: fennel onion, tomatoes, crab meat, cream, leek, liquor, sambuca
Recipe preparation:
- In a large saucepan over moderate heat, heat the olive butter. Add fennel and leek and sprinkle with 1.5 tsp. salt and flakes of red pepper. Fry, stirring occasionally while the vegetables will not become soft, about 25 minutes.
- Pour in the sambuca and cook until it evaporates, about 1 minute. Add tomatoes, chicken broth, heavy cream and 0.5 tbsp. water. Bring to a boil over medium heat and cook until fennel will become soft in about 15 minutes.
- Pour the soup in batches in a blender and grind until smooth consistency (or grind the soup in a saucepan using a dip blender). Pour the soup back into the pot and heat on medium. fire, salt. In each serving, put some crab meat and on a sprig of fennel.
