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Fennel soup

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1

By Paul Rankin

From Ready Steady Cook

Shopping list

Ingredients

How-to videos

Method

  1. Heat the butter in a pan and gently fry the shallot until softened but not coloured.

  2. Add the new potatoes and fennel and sauté for 2-3 minutes.

  3. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly.

  4. Pour the soup into a blender, add the dill and blend until smooth. If necessary, gently reheat the soup before serving.

  5. To serve, pour the soup into a serving bowl.