Fennel and Onion Soup with Coppa Chips
Serves 4–5
Ingredients:
- 3 tbsp. unsalted butter
- 5 yellow onions, finely chopped
- 1 bulb fennel, finely chopped (reserve fronds for garnish)
- Juice of 1 orange
- 2 tbsp. apple cider vinegar
- 1–1½ qt. water
- 2 sprigs fresh rosemary
- 5 slices coppa
- Salt and freshly ground pepper
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Instructions:
- Melt the butter in a large skillet over low heat. Add the onions, fennel, and a pinch of salt. Cook for about 10 minutes, or until softened.
- Pour in the orange juice and vinegar and cook for about 15 minutes, stirring occasionally, until the onions and fennel are caramelized.
- Transfer the onion mixture to a large saucepan or Dutch oven. Pour in 1–1½ quarts water, depending on the consistency desired, and add the rosemary sprigs. Let simmer for 15 minutes.
- Meanwhile, preheat the oven to 375°F. Place the coppa on a baking sheet and bake in the oven for 8–10 minutes, until crisp. Let cool on paper towels, then break into small pieces.
- Remove the rosemary sprigs from the soup. Puree the soup in a blender. Taste and add more salt and pepper, if needed.
- Transfer the soup to a tureen and top with the coppa chips and chopped fennel fronds. Season with pepper and serve.
