Fennel Soup* Recipe

Melt 2 tbs butter in a large saucepan over medium heat until foaming.

Add the diced onion, sliced leek, and chopped fennel. Cook gently, stirring occasionally, until softened and translucent, about 8–10 minutes. Do not brown.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Deglaze the pan with 1/2 cup dry white wine, scraping any fond from the bottom. Allow the wine to reduce by about half, 2–3 minutes.

Add 4 cups stock and 1 bay leaf. Bring to a gentle simmer, cover, and simmer 20–25 minutes, until the fennel is very tender.

Remove and discard the bay leaf. Use an immersion blender (or transfer in batches to a blender) to purée the soup until completely smooth.

Stir in 1 cup heavy cream, 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Warm gently—do not boil—adjust seasoning to taste. Keep soup warm while preparing other components.

Gently toss the picked Dungeness crab meat with 1 tbs melted butter, 1 tsp lemon juice and 1/4 tsp sea salt. Taste and adjust seasoning; keep at room temperature or slightly warm (do not overheat or it will toughen). Reserve for final plating.

If using microgreens or frisée, lightly dress with a few drops of olive oil and a pinch of salt and set aside for garnish.

Soften gelatin: if using a gelatin sheet, bloom it in cold water for 5 minutes and squeeze out excess water. If using powdered gelatin, sprinkle 1 tsp into 1 tbs hot water and stir to dissolve.

In a small saucepan, combine 1 cup milk and 1/2 cup heavy cream and warm gently over low heat until steaming but not boiling.

Add the grated Manchego to the warm milk mixture off the heat and whisk until the cheese melts and the mixture is smooth. If needed, briefly return to low heat and whisk to fully incorporate, being careful not to scorch.

Stir the bloomed/dissolved gelatin into the warm cheese mixture until fully dissolved. Season with 1/4 tsp salt and 1/8 tsp white pepper. Cool slightly.

Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any un-melted solids. Pour into a 1-cup siphon (cream whipper) and charge with one N2O cartridge according to manufacturer instructions. Keep refrigerated upright until ready to use. If you do not have a siphon, chill until set and whip gently with an immersion blender to create a light foam; serve spooned on top.

Ladle 6 oz (about 3/4 cup) of warm fennel soup into each warmed bowl.

Place 1–2 large lumps (about 1–2 oz) of seasoned Dungeness crab in the center of each bowl.

Dispense 2–3 quick bursts of Manchego espuma over the crab and surface of the soup to create a light cloud-like foam. If using the non-siphon method, spoon 1–2 tbs of the foam mixture atop each bowl.

Drizzle each bowl with a few drops of extra virgin olive oil, scatter 1 tsp chopped fennel fronds, and sprinkle a light pinch (about 1/16–1/8 tsp) of fennel pollen over the espuma and crab.

Garnish with a few snipped chives and optional microgreens/frisée. Serve immediately.