Tomato Fennel Soup with Crab
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 bulbs fennel, trimmed, cored and thinly sliced, plus fronds for topping
- 2 leeks (white and light green parts), sliced and rinsed
- Kosher salt
- Pinch of red pepper flakes
- 2 tablespoons Sambuca or other anise-flavored liqueur
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 2 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 4 ounces lump crabmeat, picked over for shells
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