Fennel & Prosciutto Soup

Episode 96 - Fennel & Prosciutto Soup


  • 300g Prosciutto/Pancetta
  • 2 large Fennel bulbs (sliced with stalk removed)
  • 600g Red Potatoes (peeled and cut into cubes)
  • 200g Brown Onions (roughly sliced)
  • 4 Cloves Garlic (crushed)
  • 50g Butter
  • 1 Litre Chicken Stock
  • 2 – 3 Bay Leaves
  • 50g Fresh Thyme
  • 250ml milk
  • Salt and Pepper to taste


  1. Melt the butter in a large saucepan and sauté the onion and garlic.
  2. Toss the fennel, potato, and prosciutto into a pan and leave to sweat for a few minutes before adding the stock cubes, bay leaf and thyme.
  3. Once the vegetables are tender (give it 20 minutes), blend soup till smooth.
  4. Stir in the milk and taste for salt and pepper.