If you often see fennel at the market but aren't quite sure
how to cook with it, try this creamy soup
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| Fennel and Pea Soup |
Serve 4 Perp Time 15 minutes Cooking Time 35 minutes
Fennel and Pea Soup ingredients: 2 tablespoons olive oil. 1
tablespoon butter. 1 large onion, chopped. 4 small fennel bulbs (or 1 large
bulb), trimmed and chopped. 2 potatoes, peeled and chopped. 1 liter vegetable
stock. 1(500-gram) pack frozen peas. 1/2 cup cream. prosciutto crumbs for
garnish
Fennel and Pea Soup recipe: 1- In a large, heavy-bottomed
saucepan, heat oil and butter on medium heat. Add onion, fennel, and potatoes.
Cook, stirring for 10 to 15 minutes or until tender but not colored. Season to
taste. 2- Pour in stock and bring to a boil on high heat. Reduce heat to low
and simmer for 15 to 20 minutes until vegetables are very soft. Add peas and
simmer for 2 more minutes. 3- Using a hand blender, puree until very smooth.
Stir cream through. Top with prosciutto crumbs, if using
Tip: To make prosciutto crumbs, combine 150 grams sliced
prosciutto and 2 cups torn day-old bread in a food processor. Piles until
crumbs form. Spread evenly on a baking sheet. Bake for 10 to 15 minutes,
stirring occasionally, until golden and crisp
