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
 * 290 dill pickle bits

Garnish

 * dill sprigs
 * shredded cooked beetroot

Directions

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