Name: Fennel and pea soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 20 gram butter; 1 large onion, chopped; 4 small fennel bulbs (or 1 large) trimmed chopped; 2 potatoes, peeled, chopped; salt and pepper, to season; 1 litre vegetable stock; 500 gram packet frozen peas; 1/2 cup cream; Prosciutto crumbs; 150 gram sliced prosciutto; 2 cup day-old bread, torn

Ingredients

2 tablespoon olive oil

20 gram butter

1 large onion, chopped

4 small fennel bulbs (or 1 large) trimmed chopped

2 potatoes, peeled, chopped

salt and pepper, to season

1 litre vegetable stock

500 gram packet frozen peas

1/2 cup cream

Prosciutto crumbs

150 gram sliced prosciutto

2 cup day-old bread, torn

Method

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.

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.

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