Pea & Fennel Soup

• 2 tablespoons olive oil
• 1 3/8 tablespoons butter
• 1 brown onion large
• 1 fennel bulb large, trimmed, chopped
• 2 potatoes peeled, chopped
• 4 1/4 cups vegetable stock
• 3 3/4 cups frozen peas
• 1/2 cup cream
• crumbs Prosciutto
• 5 1/4 ounces prosciutto sliced
• 2 cups day old bread torn

1. 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
2. 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
3. Use a hand blender to blend until very smooth. Stir in the cream
4. 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

olive oil, butter, brown onion, potatoes, vegetable stock, frozen peas, cream, crumbs prosciutto, bread

Taken from www.yummly.com/recipe/Pea-_-Fennel-Soup-1166359 (may not work)