John Myers
Contents
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Ingredients
- 2 piece Onions, about 100 gr.
- 1 piece Fennel, about 500 gr.
- 1 piece Potato, about 70 gr.
- Olive oil
- 500 ml Tomato juice
- 200 ml Water
- Salt
- Black pepper from the mill
- 3 piece Bay leaves
- 3 piece Dried dill
- 200 g Boiled shrimp
- 1 piece Tomato, about 100 gr.
- 1 piece Dill for the garnish
Instructions
- Peel the onion, cut in half and cut into fine cubes. Cut away the fine greens from the fennel and set aside. Then cut the stalk out of the fennel and then cut into thin strips. Peel the potato and don't cut it into cubes.
- Heat a good dash of olive oil and sweat the onion, fennel and potatoes well until the onions are translucent. Then deglaze the bay leaves, dill and salt with the tomato juice and water and simmer on a low heat until the fennel is nice and soft. Then fish out the bay leaves and let the soup cool down a bit, then puree finely.
- While the soup is cooling, peel the tomato, cut out the stalk, core and then cut into small pieces. Water the shrimp well and remove the intestines if necessary. Then dab well with crepe.
- Reheat the mashed soup, but do not let it boil !!!! Turn off the stove and add the prawns and tomato pieces, put the lid on and heat everything for 10 minutes.
- Season the finished soup again with salt & pepper and place in a soup cup, garnish with a little fennel green and olive oil ..... enjoy your meal .....
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
Nutrition
Serving: 100gCalories: 12kcalCarbohydrates: 1.9gProtein: 0.7gFat: 0.2g
