Potato Fennel Soup

April 13, 2021 , ,

From The New Moosewood Cookbook. Serves 6.

Ingredients:

  • 1 T. butter or oil
  • 4 C. thinly sliced onion
  • 2 t. salt
  • 4 medium potatoes sliced into thin pieces 1-2 “ long
  • 1 C. freshly minced fennel bulb
  • 1⁄2 t. caraway seeds
  • 4 C. water
  • White pepper, to taste

Steps:

  1. Sauté onion and salt in the butter or oil 15-20 minutes until onions are very soft and light brown. Add potatoes, 1⁄2 t. salt, caraway seeds and the minced fennel bulb; sauté 5 minutes, add the water.
  2. Simmer, partially covered, 10-15 minutes.
  3. Season to taste with salt and pepper. Serve hot, topped with a swirl of thinned sour cream and/or minced feathery fennel tops.

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