Herb Soup With Crab

• 8 ounces lump crabmeat, picked over
• 1 cup chopped mixed herbs (such as parsley, chervil and/or basil)
• 1 lemon (1 teaspoon grated zest, plus the juice)
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 6 slices white bread, cubed
• 4 tablespoons unsalted butter
• 1 bunch leeks, white and light green parts only, chopped
• 3/4 pound Yukon gold potatoes, peeled and chopped
• 1 medium bulb fennel, cored and chopped
• 1/2 cup dry white wine
• 1/2 cup heavy cream

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

lump crabmeat, mixed herbs, lemon, kosher salt, extravirgin olive oil, white bread, unsalted butter, leeks, gold potatoes, bulb fennel, white wine, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/herb-soup-with-crab-recipe.html (may not work)