Coconut-curry tomato bisque with cumin chicken, fennel-apple relish and garam masala crema

Ingredients

• For the Crema
• sour cream or creme fraiche (Greek yogurt also works nicely)
• garam masala, to taste
• 1/2 teaspoon fennel seeds, toasted and ground
• 1/2 cup sliced almonds, toasted, for garnish
• For the Soup
• 4 teaspoons . Butter
• 1 onion, diced
• 1 carrot, peeled and diced
• 2 ribs celery with leaves, diced
• 1 poblano pepper, diced
• 1 apple, peeled and diced
• 1/3 cup flour
• 1 tablespoon curry powder
• 1-2 teaspoons Thai red curry paste
• 1/2 teaspoon nutmeg, ground
• 5 cups of stock, broth or water
• 1 cup Thai coconut milk
• 1 cup canned or fresh plum tomatoes
• 4 cloves garlic, crushed
• salt and pepper to taste
• For the Chicken
• 2-3 cups cooked and shredded chicken
• 1 teaspoon cumin, ground
• salt and pepper to taste
• 2 tablespoons olive oil
• For the Relish
• 1 large fennel bulb, diced
• 1 apple, peeled and diced
• 2 large shallots, sliced
• 1 tablespoon olive oil
• 1 tablespoon butter