A warming and tasty soup!
- 3 pcs fennel
- 1 tsp sugar
- 3 pcs onion
- 6 cloves garlic
- 8 skiver parma ham
- 1 tbsp extra virgin olive oil
- 1 liter calv / chicken fond
- 3 dl whipping cream
- salt and pepper
- fresh basil
Peel the onion and cut into thin slices. Remove the bottom and top of the fennel and divide in half (save on the fine green tips of the fennel for garnish). Then cut into thin slices like the onion. Clean the garlic cloves and place in the pan together with the rest. Pour well with olive oil. Add salt, pepper, a little basil and sugar and mix well with your hands.
Cover with a lid or foil and place in a preheated oven at 200 degrees. Leave in the oven for 1 hour.
During the time the pan is in the oven, I fry the slices of Parma ham in a frying pan. Cook until it shrinks and begins to become crispy. Place on a plate with paper towels underneath.
When the fennel and onion are done in the oven, take out the pan and remove the foil. Pour all the contents into a saucepan.
Measure out calv fond and whipped cream and pour into the pan along with the onion and fennel leaves. Let cook for 10 minutes and run completely smooth with a hand mixer or blender.
Taste the sauce with a little salt if necessary (remember that fried Parma ham is quite salty). Pour the soup into a bowl and top with slices of Parma ham. It is very good with a little freshly ground pepper and olive oil. I also had on some herbal oil as a garnish, but it is not necessary. Finish with the nice green tips of the fennel and enjoy a very good soup!