Fennel Soup with Orange Crème Fraîche and Croutons Recipe

Directions:

1. Preheat oven to 375°F with rack in middle.
2. Wash leek , 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. Purée 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 crème fraîche and zest.
8. Serve soup with orange crème fraîche and croutons.