Name: Potato and roasted fennel soup with crispy prosciutto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 large fennel bulbs, chopped; 2 cloves garlic, halved; 2 tablespoon olive oil, plus 1 tsp extra; 1 leek, pale section only, thinly sliced; 6 slices prosciutto, thinly sliced into strips; 4 cup (1l) salt-reduced chicken stock; 2 cup water; 500 gram potatoes, peeled, chopped; snipped chives, to serve

Potato and roasted fennel soup with crispy prosciutto

This wholesome potato soup has the robust flavours of roasted fennel and garlic paired with deliciously crisp prosciutto slices for a winter warmer sure to satisfy

Serves 6

Prep

15M

Cook

45M

Total

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Ingredients

2 large fennel bulbs, chopped

2 cloves garlic, halved

2 tablespoon olive oil, plus 1 tsp extra

1 leek, pale section only, thinly sliced

6 slices prosciutto, thinly sliced into strips

4 cup (1l) salt-reduced chicken stock

2 cup water

500 gram potatoes, peeled, chopped

snipped chives, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Place fennel and garlic on a baking tray. Drizzle over half of oil and toss to coat. Bake for 20-25 minutes, until fennel is tender.

2.Heat remaining oil in a saucepan on medium. Add leek and half of prosciutto. Cook, stirring occasionally, for 5 minutes, until leek softens. Add stock, water, potato, fennel and garlic. increase heat to high and bring to boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, until potato is tender. Remove from heat. Cool for 5 minutes.

3.Using a stick blender, blend soup until smooth. Strain soup into a clean saucepan.

4.Place on low heat and cook, stirring, for 3-4 minutes, until heated through.

5.Meanwhile, heat extra oil in a small frying pan on medium. Cook remaining prosciutto for 3-4 minutes, until crispy. Drain on paper towel.

6.Ladle hot soup into serving bowls. Serve topped with crispy prosciutto and snipped chives

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