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Potato-Fennel Soup

Source: 

Moosewood Cookbook, Mollie Katzen, slightly tweaked by Eve

A wonderfully tasty, comforting soup for a cold day.

Ingredients: 

15 ml 1 T. vegan butter or oil (I used Earth Balance Buttery Sticks)
950 ml4 c. thinly sliced onions (about 12 oz.)
1-2 tsp. salt
4 medium potatoes (about 2 lbs.), peeled or not, sliced into thin pieces
240 ml1 c. freshly minced fennel bulb
2 ml1/2 tsp. caraway seeds
950 ml4 c. water
white pepper, to taste

optional garnish: feathery tops of fennel, well minced

Instructions: 

Melt the butter (or heat the oil) in a kettle or Dutch oven. Add onions and 1 tsp. salt. Cook over medium-low heat, stirring occasionally, for about 15-20 minutes, or until the onions are very, very soft and lightly browned.

Add the potatoes, another 1/2 tsp. salt, the minced fennel, and the caraway seeds. Saute over medium heat for another 5 minutes, then add the water. Bring to a boil,
partially cover, and simmer until the potatoes are tender (10-15 minutes).

Taste to adjust salt; add white pepper. Serve hot, topped with feathery fennel leaves if desired.

Notes: 

The only down side of this very delicious soup was coping with longish strings of onion and potato skin. My husband suggests scoring the potato skins with a fork before cutting the potatoes. And cutting the onion slices into small pieces, of course.

Seasons: 
Major Ingredients: 

Comments

Kri was inspired to add "one bunch of stemmed, chopped kale" to the soup pot. She reports:

"The kale adds that nice hearty yummy greenness, and does't seem to conflict wit the other flavors-- I recommend it!"