miercuri, 15 iulie 2015

Fennel and pea soup

2 tbsp olive oil, 20 g butter, 1 large onion, chopped, 4 small fennel bulbs (or 1 large) trimmed chopped, 2 potatoes, peeled, chopped, salt and pepper, to season, 1 L vegetable stock, 500 g packet frozen peas, 1/2 cup cream
Prosciutto crumbs: 150 g sliced prosciutto, 2 cups day-old bread, torn

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.
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.
Using a hand blender, puree until very smooth. Stir cream through.
Reheat soup gently on low. Serve sprinkled with prosciutto crumbs.
Prosciutto crumbs: 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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