Potato And Roasted Fennel Soup With Crispy Prosciutto

1. 1

   Preheat the oven to 400u00b0F. Place fennel and garlic on a baking pan. Drizzle with 1 tbsp oil and toss to coat. Roast for 20-25 mins, until fennel is tender.

2. 2

   Heat 1 tbsp oil in a large saucepan on medium heat. Add leek and half of prosciutto. Cook, stirring occasionally, for 5 mins, until leek softens. Add stock, 2 cups water, potato, fennel and garlic. Increase heat to high and bring to a boil. Reduce heat to low; simmer, uncovered, for 15-20 mins, until potato is tender. Remove from heat. Cool for 5 mins.

3. 3

   Using a blender, blend soup until smooth. Strain soup into a clean saucepan. Place on low heat and cook, stirring, for 3-4 mins, until heated through.

4. 4

   Meanwhile, heat remaining 1 tsp oil in a small skillet on medium heat. Cook remaining prosciutto for 3-4 mins, until crispy. Drain on paper towel.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.