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Strawberry soup
Strawberry soup
added by River Cottage summers here

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Servings
  • Serves 2 as a starter
Ingredients
  • knob of unsalted butter
  • 1/2 fennel bulb, trimmed and cut into small cubes, fronds reserved
  • 1 small glass (about 125ml) rose wine or raspberry wine
  • 2 tsp golden caster sugar
  • 200g strawberries, hulled
  • juice of half a lemon
  • plain yoghurt, to serve
  •  
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Directions
Heat the butter in a frying pan over a medium heat. Add the fennel and let it sweat gently, without colouring, until soft. Add the wine, sugar and 2 tsp water and simmer gently for 5 minutes. Add the strawberries and cook for a further 2-3 minutes. Add the lemon juice and puree the lot in a blender. Serve the soup hot or chilled, topped with a swirl of plain yoghurt and a few snipped fennel fronds.
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