Fennel and dill soup
If you’re looking for a tasty, delicate soup, try out this recipe! Not only is it interesting but it’s healthy and very easy to make! Perfect for the health-conscious as well as being a lovely starter in a special dinner menu.
Ingredients
Method
- Peel and chop the shallot, then fry in the heated oil until soft.
- Meanwhile peel the potatoes, cut them into cubes. Chop the fennel roughly.
- Add the chopped vegetables to the onion, stir for 2-3 minutes, then pour in the stock.
- Bring to the boil then, under cover, cook over a low heat for about 10-15 minutes.
- When the vegetables are soft, add the dill, then blend until creamy in a liquidizer or using a stick-blender.
- Serve warm – perhaps with a dollop of Greek yoghurt or sour cream.