BeebRecipes.co.uk
Archive of BBC Food Recipes

Fennel soup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

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.

Ingredients

  • 1 tbsp butter
  • ½ shallot, finely chopped
  • 100g/3½oz new potatoes, peeled and chopped
  • ½ large fennel bulb, chopped
  • 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
  • salt and freshly ground black pepper
  • small handful fresh dill, chopped

Shopping List

Fennel soup

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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