Fennel Soup With Orange Crème Fraîche And Croutons

• 1 small leek (white and pale green part only), halved and thinly sliced
• 3 garlic cloves, finely chopped
• 1 1/2 teaspoons fennel seeds
• 5 tablespoons extra-virgin olive oil, divided
• 1 medium russet (baking) potato
• 2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces
• 5 cups water
• 1 (8-inch) length of baguette, cut into 1-inch cubes
• 1/2 cup creme fraiche or sour cream
• 1 teaspoon grated orange

1. Preheat oven to 375u0b0F with rack in middle.
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. Meanwhile, peel potato and cut into 1/2-inch pieces.
4. Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
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. 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. Chop 1 tablespoon fennel fronds and whisk together with creme fraiche and zest.
8. Serve soup with orange creme fraiche and croutons.

only, garlic, fennel seeds, extravirgin olive oil, russet, fennel bulbs, water, baguette, crueme fraueeche, orange

Taken from www.epicurious.com/recipes/food/views/fennel-soup-with-orange-creme-fraiche-and-croutons-241745 (may not work)