Creamy crab soup

Ingredients:

• 230 g crab meat, cut into cubes
• 1 cup chopped herbs (parsley, chervil, basil)
• Juice of one lemon, 1 tsp grated zest
• 3 tbsp. l. olive oil
• 6 slices of white bread, cut into cubes
• 4 tbsp (60 g) butter
• 1 leek, cut into thin rings
• 350 g potatoes, peeled and diced
• 1 medium fennel bulb, cored and diced
• 1/2 cup dry white wine
• Salt and freshly ground pepper
• 1/2 cup heavy cream

Preparation:

1. Marinate the crab meat: In a bowl, mix the crab meat, 2 tablespoons of herbs, half a teaspoon of lemon zest and half a lemon juice, add salt and pepper, cover the bowl with plastic wrap and refrigerate.
2. Prepare croutons: In another bowl, combine the remaining lemon zest and juice with the olive oil. Add the diced bread, season with salt and pepper, and toss to combine. Melt 2 tablespoons of butter in a skillet and add the bread. Cook over medium-high heat until golden brown, about 7 minutes.
3. Prepare vegetables: Melt 2 tablespoons of butter in a saucepan, add the leek, and sauté until soft, about 5 minutes. Add the potatoes and fennel bulb and continue cooking for another 7 minutes. Pour in the wine, add 2 teaspoons of salt and 1/4 teaspoon of pepper, and simmer for another 2 minutes. Add 5 cups of water and 1/2 cup of herbs, bring to a boil, and simmer over low heat until tender, about 20 minutes.
4. Prepare creamy soup with crab meat: Transfer the vegetables and broth to a blender and puree until smooth. Return to the pan, add the cream, and simmer for 5-10 minutes, then add the remaining herbs. Ladle the soup into bowls, add the crab meat, pour the marinade over them, and top with croutons.