Fennel soup




  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.