This gorgeous feature recipe from local cook Nordic Kitchen Stories will keep your taste buds in rapture whilst being a cooling lunch or supper idea for this amazing heatwave. Louise, the creator of this recipe, lives locally in Marlow but spends lots of time in Sweden with family and friends. This along with her passion and skill for cooking has been the inspiration behind her website and blog.
Serves 6 for a starter and 4 for lunch.
25g unsalted butter
1 Small Fennel Bulb, outer layer removed and finely chopped
1 Small Onion, finely chopped
1 Garlic clove, finely chopped
2 Cucumbers, peeled, deseeded and finely diced
550 mls Good quality vegetable stock
1 tablespoon finely chopped Dill plus extra sprigs to garnish
1 tablespoon finely chopped Lemon balm leaves (Mint works if you cant get hold of lemon
Begin by melting the butter in a large saucepan, add the onion, garlic and fennel. Sauté for
5-8 minutes or until softened but without colour. Now add the cucumber but reserve
approximately 3 tablespoons to garnish with. Stir and cook gently for another five minutes.
Pour in the stock and bring gently to the boil and then reduce to a simmer, cook for a further
5 to 6 minutes.
Transfer the contents of the pan to a blender and add the chopped herbs and blend until very
smooth. Set to one side to cool completely. Now add the yoghurt, season to taste and blend
again. Chill for a least 3 to 4 hours or ideally overnight.
When you’re ready to serve ladle the chilled soup into bowls, scatter the crayfish tails and the
reserved cucumber over the top, drizzle with the chilli oil and the zest of the lemon and
finally a few sprigs of dill.