Beetroot and Fennel Soup

==Ingredients==
* 50 g (2 oz) butter
* 250 g (8 oz) fennel, thinly sliced
* 425 g (15 oz) can chicken consommé
* 350 g (12 oz) cooked beetroot, chopped
* salt and pepper to taste
* 2 tablespoons chopped dill
* 4 tablespoons thick sour cream
=== Garnish ===
* dill sprigs
* shredded cooked beetroot
==Directions==
# Melt the butter in a pan.
# Add the fennel and cook gently until softened.
# Add the chicken consommé and red wine.
# Bring to the boil, cover and simmer for 5 minutes.
# Add the beetroot and cook for 10 minutes.
# Transfer to a food processor or blender and puree until smooth.
# Season and stir in the dill.
# If serving chilled, allow the soup to cool, then chill for several hours.
# If serving hot, reheat gently.
# Add a spoonful of sour cream to each serving and garnish with dill and beetroot.
Category:Egyptian Soups
Category:Beet Recipes
Category:Red wine Recipes
Category:Fennel Recipes
Category:Recipes that need photos