Beetroot and Fennel Soup
Ingredients
- 50 g (2 oz) butter
- 250 g (8 oz) fennel, thinly sliced
- 425 g (15 oz) can chicken consommé
- 350 g (12 oz) cooked beetroot, chopped
- salt and pepper to taste
- 2 tablespoons chopped dill
- 4 tablespoons thick sour cream ==
- dill sprigs
- shredded cooked beetroot
- Melt the butter in a pan.
- Add the fennel and cook gently until softened.
- Add the chicken consommé and red wine.
- Bring to the boil, cover and simmer for 5 minutes.
- Add the beetroot and cook for 10 minutes.
- Transfer to a food processor or blender and puree until smooth.
- Season and stir in the dill.
- If serving chilled, allow the soup to cool, then chill for several hours.
- If serving hot, reheat gently.
- Add a spoonful of sour cream to each serving and garnish with dill and beetroot.
This article uses material from the "Beetroot and Fennel Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
