Fennel and potato soup with pumpkin seeds and crispy Speck

Difficulty: Time:

INGREDIENTS (x 8 persons):

• - 3 medium-sized fennels
• - 600 g medium-sized yellow potatoes
• - 2 shallots, finely chopped
• - extra virgin olive oil
• - 1 vegetable stock cube
• - salt/black pepper
• - 4 slices of Italian Speck ham
• - 4 teaspoons of pumpkin seeds

WHAT TO DO:

• 1. Start by roughly chopping the vegetables.
• 2. In a large, deep saucepan, stew the chopped shallots in olive oil.
• 3. Then add the vegetables, the stock cube and cover with water.
• 4. Bring to the boil and simmer for about 40 minutes until the fennels and the potatoes get tender.
• 5. Make a purée out of it using a blender and add the seasoning.
• 6. In the meanwhile, put a tablespoon of olive oil in a non-sticky pan and deep fry the speck quickly until crispy, thinly cut in small stripes.
• 7. Serve the soup, add a drizzle of olive oil, black pepper, a few pieces of speck, and some pumpkin seeds. Yummy!

TIPS & TRICKS:

• - If you want to get to a more creamy final result, you can consider adding a teaspoon of single cream or plain yogurt in each dish.
• - Alternatively, this dish can be served with bacon instead of speck.