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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 large shallot
  • 1 large fennel bulb
  • 200 g potatoes
  • ½ litre stock chicken or vegetable
  • 1 handful of dill
  • Greek yoghurt or sour cream optional

Method
 

  1. Peel and chop the shallot, then fry in the heated oil until soft.
  2. Meanwhile peel the potatoes, cut them into cubes. Chop the fennel roughly.
  3. Add the chopped vegetables to the onion, stir for 2-3 minutes, then pour in the stock.
  4. Bring to the boil then, under cover, cook over a low heat for about 10-15 minutes.
  5. When the vegetables are soft, add the dill, then blend until creamy in a liquidizer or using a stick-blender.
  6. Serve warm - perhaps with a dollop of Greek yoghurt or sour cream.