AT A GLANCE
There is something so fresh and cleansing about the flavour of fennel. This soup is about a balance of textures, the tender fennel with the creamy goat's cheese and the crunch of the breadcrumb crust.
|01||Preheat oven to 180C. Heat 2 tbsp oil in a large saucepan over medium heat, add onion and garlic, sauté until tender (3-4 minutes). Add fennel, sauté until starting to soften (1-2 minutes), add stock, cover with baking paper, simmer over low-medium heat until fennel is tender (25-30 minutes), season to taste.|
|02||Meanwhile, combine breadcrumbs, coppa and remaining oil in a bowl, spread mixture on an oven tray and bake, stirring occasionally, until golden (6-7 minutes).|
|03||Ladle soup into bowls, scatter with breadcrumbs and cheese, serve immediately.|
Note Coppa is cured pork neck, salted and dried for at least six months. It's available at select delicatessens.