Serves: 4
Total Calories: 30
Heat the olive oil in a saucepan over medium-high heat. Add the prosciutto and the fennel and cook until the fennel is barely tender, about 4 minutes. Add the soup and five-spice powder and simmer for 5 minutes. Serve hot.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Tomato Soup With Fennel And Prosciutto recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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