This recipe is inspired by the deliciously cheesy toasties from Harrys Bar in Venice.
- Place the oil and butter in a large saucepan over medium heat. Add leek and fennel and sweat for about 10 minutes (don't allow to colour). Add garlic, potato, almond meal and stock, then bring to the boil. Reduce heat to low and simmer for 20 minutes. Set aside to cool slightly, then blend in batches and return to the pan. Season with salt and pepper. Stir in the cream and reheat, stirring gently.
- Meanwhile, to make the Harry's Bar toasties, place cheese, mustard, Worcestershire sauce and cream in a food processor. Season with salt and pepper (cayenne pepper if you prefer it spicy) and process until combined. Spread onto 4 slices of bread, top with the ham, then the remaining bread.
- Heat oil and butter in a frying pan over medium heat. Add the sandwiches and fry until golden on both sides. Cut into soldiers.
- Stir the Pernod into the soup, garnish with a sprig of fennel and serve immediately with the toasties.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set