Potato And Roasted Fennel Soup With Crispy Prosciutto - cooking recipe

Ingredients

2 large fennel bulbs, chopped
2 cloves garlic, halved
2 tbsp plus 1 tsp olive oil
1 None leek, pale section only, thinly sliced
6 slices prosciutto, thinly sliced into strips
4 cups reduced sodium chicken stock
1 lb potatoes, peeled and chopped
None None Snipped chives, to serve

Preparation

Preheat the oven to 400\u00b0F. 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.
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.
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.
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.
Ladle hot soup into serving bowls. Serve topped with crispy prosciutto and snipped chives