Fennel and potato soup with pumpkin seeds and crispy Speck

PrimiOct 23 20130 Comments

crema finocchi patate e speck

Difficulty:Easy Time:Very long

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


  • 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!


  • - 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.