Fennel – Tomato – Soup with Prawns
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 teaspoons olive oil
- 1 large onion (s), halved and sliced
- 2 large fennel bulbs, halved and sliced
- 1 small potato (s), diced
- 850 ml water
- 400 ml tomato juice, a little more if necessary
- 1 bay leaf
- 125 g shrimp (s), cooked, loosened
- 2 tomato (s), peeled, pitted and chopped
- 0.5 teaspoon ½ dill, freshly chopped
- salt and pepper
- Dill tips, fresh for garnish
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and fennel and cook for 3-4 minutes until the onion is translucent. Stirring occasionally.
- Add the potatoes, water, tomato juice, bay leaf and a strong pinch of salt. Reduce the heat and simmer with the lid closed for 25 minutes until the vegetables are soft. Stir occasionally.
- Let the soup cool down a bit, then puree in portions in a blender or with a hand blender.
- Return the soup to the pot, add the prawns and let them warm over a low heat for about 10 minutes. The soup takes on the shrimp aroma.
- Stir in tomatoes and dill, season with salt and pepper and, if necessary, dilute with a little tomato juice.
- Fill into preheated plates, garnish with dill tips or fennel greens and serve.
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