Ingredients

Steps

• Heat the butter in a pan and fry the shallot until softened.
• Add the new potatoes and fennel and sauté for 2 to 3 minutes.
• Add 150ml of stock and bring to the boil.
• Simmer for 8 to 10 minutes until the vegetables are tender.
• Season with salt and pepper and allow to cool slightly.
• Pour into a blender, add dill, and blend until smooth.
• Reheat gently if necessary and pour into a bowl.