Fennel – tomato soup with shrimp

Ingredients for 4 servings:

• 2 tsp 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, more if needed
• 1 bay leaf
• 125 g cooked, boned prawns
• 2 tomatoes, peeled, pitted and chopped
• ½ tsp dill, freshly chopped
• salt and pepper
• Dill tips, fresh for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a large pot over medium heat. Add the onion and fennel and sauté for 3-4 minutes until the onion is translucent. Stir occasionally. Add the potato, water, tomato juice, and bay leaf, along with a generous pinch of salt. Reduce the heat and simmer with the lid on for 25 minutes until the vegetables are tender, stirring occasionally. Let the soup cool slightly, then puree in batches in a blender or with an immersion blender until smooth. Return the soup to the pot, add the shrimp, and heat gently for about 10 minutes. This will allow the soup to absorb the shrimp flavor. Stir in the tomatoes and dill, season with salt and pepper, and thin with a little tomato juice if desired. Ladle into warmed bowls, garnish with dill tips or fennel sprigs, and serve.