Fennel and pea soup
1.In a large, heavy-based saucepan, heat oil and butter together on medium. Add onion, fennel and potatoes. Cook, stirring, 10-15 minutes, until tender but not coloured. Season to taste.
2.Pour in stock and bring to the boil on high. Reduce heat to low and simmer 15-20 minutes, until vegetables are very soft. Add peas and simmer 2 minutes.
3.Using a hand blender, puree until very smooth. Stir cream through.
4.Reheat soup gently on low. Serve sprinkled with prosciutto crumbs.
5.Preheat oven to hot, 200°C. In a food processor, combine prosciutto and bread. Pulse until crumbs form. Spread evenly on an oven tray. Bake 10-15 minutes, stirring a few times, until golden and crisp.