Fennel And Pea Soup With Prosciutto Bits - cooking recipe

Ingredients

2 tbsp olive oil
1 1/2 tbsp butter
1 None large onion, chopped
4 None small fennel bulbs (or 1 large), trimmed and chopped
2 None potatoes, peeled, chopped
4 1/4 cups vegetable stock
1 lb frozen peas
1/2 cup cream
5 oz sliced prosciutto
3.5 oz day-old bread, torn

Preparation

In a large, heavy-based saucepan, heat oil and butter together on medium. Add onion, fennel and potatoes. Cook, stirring, 10-15 minutes, until tender but not browned. Season to taste.
Pour in stock and bring to a boil over high heat. Reduce heat to low and simmer 15-20 minutes, until vegetables are very soft. Add peas and simmer 2 minutes. Using a hand blender, puree until very smooth. Stir in cream.
Meanwhile, prepare the prosciutto crumbles: Preheat oven 400\u00b0F. In a food processor, combine prosciutto and bread. Pulse until crumbs form. Spread evenly on baking sheet. Bake 10-15 minutes, stirring a few times, until golden and crisp.
Reheat soup gently on low. Serve sprinkled with prosciutto bits.