Potato-fennel soup

This recipe is courtesy of Molly Katzen, and one that I’ve been wanting to try for a long time. With autumn upon us, this soup seemed perfect. I loved it, and it got the family vote of approval. It tasted especially good with some fresh chunks of grainy, seedy bread on the side for sopping. Enjoy!

Potato-fennel soup

1 tablespoon margarine

4 cups thinly sliced onions

2 teaspoons salt

4 medium potatoes, unpeeled, sliced into thin pieces 1-2″ long

1 cup freshly minced fennel bulb

1/2 teaspoon caraway seeds

4 cups water

pepper to taste

Melt the margarine in a kettle or Dutch oven. Add the ovens and 1 teaspoon salt. Cook over medium heat, stirring occasionally, for about 15 – 20 minutes, until the onions are very very soft and lightly browned.

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

Taste to adjust salt; add the pepper. Serve hot. Makes 6 servings.