Potato and roasted fennel soup with crispy prosciutto

Step 1

Preheat oven to 200°C (180°C fan-forced). Place fennel and garlic on a baking tray. Drizzle over half of oil and toss to coat. Bake for 20-25 minutes, until fennel is tender.

Step 2

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

Step 3

Using a stick blender, blend soup until smooth. Strain soup into a clean saucepan.

Step 4

Place on low heat and cook, stirring, for 3-4 minutes, until heated through.

Step 5

Meanwhile, heat extra oil in a small frying pan on medium. Cook remaining prosciutto for 3-4 minutes, until crispy. Drain on paper towel.

Step 6

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