Potato & Roasted Fennel Soup

Give this soup a try, by roasting the fennel and including prosciutto it gives a great depth of flavour.

Ingredients

2 large fennel bulbs
2 garlic cloves, halved
2 tablespoons of olive oil, plus 1 teaspoon extra
1 leek, pale section only, thinly sliced
6 slices prosciutto thinly sliced into strips
4 cups of chicken stock
500 grams of potatoes, peeled and chopped into quarters
snipped chives or fennel fronds to serve

Method

Preheat oven to 180 degrees Celsius.
Place fennel and garlic on a baking tray, drizzle over half of the oil and toss to coat.
Bake for 25 minutes until fennel is tender.
Heat remaining oil in a saucepan and cook the leek and half of the prosciutto for 5 minutes until the leek has softened. Add stock, 2 cups of water, potatoes, fennel and garlic.
Increase heat and bring to a boil, reduce heat and simmer uncovered 15-20 minutes, until potato is tender.
Using a stick blender to create required consistency, Tip: I take out a cup of the liquid before blending and only adding sufficient to achieve required thickness.
Fry remaining prosciutto.
Ladle soup into gorgeous bowls like mine created by ceramic artist Kim Aitken and top with crunchy prosciutto and chives or fennel fronds.

Mamma Marmalade