Ingredients
2 tbsp olive oil
2 fennel bulbs (about 2 pounds), trimmed, thinly sliced
1/2 large onion, chopped
1/4 cup chopped prosciutto
3 tbsp chopped green onions
5 garlic cloves, chopped
2 tbsp fennel seeds, chopped
8 cups chicken stock
3 tbsp chopped fresh parsley
How to prepare
Heat oil in heavy large saucepan over medium-low heat. Add fennel bulbs, onion, prosciutto, green onions, garlic and fennel seeds. Cover and cook until vegetables are tender, stirring often, about 20 minutes. Add stock and simmer 45 minutes. Season to taste with salt and pepper. (can be prepared 1 day ahead. Cover and chill. Rewarm before using.) Ladle soup into bowls. Sprinkle with parsley and serve. 8 servings
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