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Potato-Fennel Soup
Moosewood Cookbook, Mollie Katzen, slightly tweaked by Eve
A wonderfully tasty, comforting soup for a cold day.
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
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.
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.
Comments
Kri's kale variation
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!"