Summary

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

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Instructions

1. 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.
2. 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.
3. Let the soup cool down a bit, then puree in portions in a blender or with a hand blender.
4. 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.
5. Stir in tomatoes and dill, season with salt and pepper and, if necessary, dilute with a little tomato juice.
6. Fill into preheated plates, garnish with dill tips or fennel greens and serve.