Beetroot and Fennel Soup

Ingredients
TO GARNISH
 * 50 g (2 oz) batter
 * 250 g (8 oz) fennel, thinly sliced
 * 425 g (15 oz) can chicken consomme
 * 350 g (12 oz) cooked beetroot, chopped salt and pepper to taste
 * 2 tablespoons chopped dill
 * 4 tablespoons thick soar cream
 * dill sprigs
 * shredded cooked beetroot

Directions

 * 1) Melt the butter in a pan. Add the fennel and cook gently until softened.
 * 2) Add the chicken consomme and red wine. Bring to the boil, cover and simmer for 5 minutes. Add the beetroot and cook for 10 minutes.
 * 3) Transfer to a food processor or blender and puree until smooth. Season and stir in the dill.
 * 4) If serving chilled, allow the soup to cool, then chill for several hours. If serving hot, reheat gently.
 * 5) Add a spoonful of sour cream to each serving and garnish with dill and beetroot.