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Description
This is a lovely simple warm and smooth soup for winter, perfect for anyone who likes fennel. (Recipe - Coles magazine August 2014 p.27)
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 20 grams butter
- 1 brown onion (large)
- 1 fennel bulb (large, trimmed, chopped)
- 2 potatoes (peeled, chopped)
- 1 liter vegetable stock
- 500 grams frozen peas
- 1/2 cup cream
- crumbs (Prosciutto)
- 150 grams prosciutto (sliced)
- 2 cups day old bread (torn)
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Directions
- Heat oil and butter in a large heavy-based saucepan over medium heat. Add onion, fennel and potato. Cook, stirring, for 10-15 mins or until tender but not coloured
- Pour in stock. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 15-20 mins or until the vegetables are very soft. Add peas and simmer for 2 mins
- Use a hand blender to blend until very smooth. Stir in the cream
- Meanwhile, to make prosciutto crumbs, preheat oven to 200ªC (180ªC fan). Pulse the prosciutto and bread in a food processor until crumbs form. Spread evenly over a baking tray. bake, string occasionally for 10-15 mins or until golden and crisp
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol55mg18% |
Sodium1770mg74% |
Potassium1110mg32% |
Protein19g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber11g44% |
Sugars11g |
Vitamin A70% |
Vitamin C90% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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