SERVES: 4 to 5
- 40g unsalted butter
- 5 yellow onions, finely chopped
- 1 bulb fennel, finely chopped (reserve the fronds for garnish)
- Juice of one orange
- 2 tbsp apple cider vinegar
- 1-1.5 litres of water
- 2 sprigs fresh rosemary
- 5 slices coppa, or other cured pork
- Salt and freshly ground pepper
2. Pour in the orange juice and vinegar and cook for about 15 minutes, stirring occasionally, until the onions and fennel are nicely caramelised.
3. Transfer the onion mixture to a large saucepan or casserole pot. Pour in about 1-1.5 litres of water, depending on the thickness of the soup desired, and add the rosemary sprigs. Let it simmer for 15 minutes.
4. Meanwhile, preheat the oven to 190°C (375°F/gas mark 5). Place the coppa, or whatever dried and cured pork you are using, on a baking sheet and bake in the oven for eight to ten minutes until crisp. Let the slices cool on paper towels then break into small pieces.
5. Remove the rosemary sprigs from the soup. Purée the soup in a blender. Taste and add more salt and pepper if needed.
6. Transfer the soup to a tureen and top with the coppa chips and chopped fennel fronds. Season with pepper and serve.
My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen by Héloïse Brion is published by Flammarion, price £20. Photographs by Christophe Roué.
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