Soft and smooth soup with a bit of a bite from the shrimps that matches the sweet anise taste of the fennel! Lovely starter.

45 minutes
Easy
0 – 5 euro pp

Ingredients for approx. 3 l soup.:

  • 2 Fennels
  • 2 tablespoons of flour
  • 250 gr pink shrimps
  • 1 onion
  • 150 ml cooking cream
  • 2 l of vegetable broth
  • Fresh dill
  • pepper

How to prepare it:

Peel and fine slice the onion. Cut the fennel, remove the root. Chop the fennel into thin slices. Chop the dill. Put a soup pan on the stove. Add a decent amount of butter. Melt the butter. Once the butter is melted, add the onion and fry for about 2 minutes. Add the fennel and some pepper. Fry everything for another 10 minutes.

Add the flour into the pan and start stirring. Everything will go quickly from now. The flour will start to clod together. Poor the vegetable broth in small batches into the pan whilst you are stirring, make sure that you take out all the clods. After a while, by adding more broth a smooth sauce will start to exist. Add the remaining broth and heat up the stove. Boil the soup for 20 minutes.

Now you can use your standing food processor to mash the soup. Make sure all pieces are gone and add a bit of pepper if needed.

Put a small pan on the stove. Add a bit of butter, once the butter is melted you add the shrimps, a bit of pepper and the chopped dill. Fry the shrimps for 5 minutes.

Serve the soup with a tablespoons of shrimps.