Fennel Soup With Orange Crème Fraîche And Croutons

1. 1

   Preheat oven to 375u00b0F with rack in middle.

2. 2

   , 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.

3. 3

   Meanwhile, peel potato and cut into 1/2-inch pieces.

4. 4

   Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

5. 5

   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.

6. 6

   Puree soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.

7. 7

   Chop 1 tablespoon fennel fronds and whisk together with creme fraiche and zest.

8. 8

   Serve soup with orange creme fraiche and croutons.

* Per serving · 4 servings · Values may vary.