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1
Toss the crab, 2 tablespoons herbs, half each of the lemon zest and juice, and salt and pepper to taste in a bowl; cover and refrigerate.
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2
Whisk the remaining lemon zest and juice with the olive oil in a separate bowl.
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3
Toss 1 tablespoon of the lemon oil with the bread cubes; season with salt and pepper.
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4
Heat 2 tablespoons butter in a large skillet over medium-high heat.
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5
Cook the bread cubes until golden, about 7 minutes.
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6
Drain on paper towels.
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7
Heat the remaining 2 tablespoons butter in a pot over medium heat.
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8
Add the leeks and cook until wilted, about 5 minutes.
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9
Add the potatoes and fennel and cook, about 7 minutes.
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10
Stir in the wine, 2 teaspoons salt and 1/4 teaspoon pepper; cook 2 more minutes.
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11
Add 5 cups water and 1/2 cup herbs.
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12
Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
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13
Puree the soup in a blender in batches.
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14
Return to the pot, add the cream and simmer until thick, 5 to 10 minutes.
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15
Add the remaining 6 tablespoons herbs; season with salt and pepper.
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16
Ladle the soup into bowls and top with the crab, croutons and the remaining lemon oil.
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17
Photograph by Con Poulos
