Potato Fennel Soup With Caramelized Onions

I rarely follow a recipe exactly as written, but today I am glad that I did (okay, my version is 2% different).  I made potato-fennel soup from The Moosewood Cookbook, & it is amazing!  This filling soup is easy, tastes rich, & can be made without any dairy products if you prefer. 

INGREDIENTS

Yield = 6-8 servings; Time = 40 min

1 Tbsp	Butter or olive oil
2	Onions, thinly sliced (to yield 4 cups)
4-5	Fist-sized potatoes, slightly peeled & cut into thin 1-2” long pieces
½	Fennel bulb, minced (to yield 1 cup)
½ tsp	Caraway seeds
1 ½ tsp	Salt
4 cups	Water
Optional ingredients
To taste	Cayenne pepper (the original recipe calls for white pepper)
A few pinches	The green feathery part of the fennel, minced
1 Tbsp	Plain yogurt or sour cream (whisk in a small bowl to thin before mixing into the soup)
To taste	Fresh chives or parsley would also pair well with this soup

PREPARATION

1.  In a dutch oven or large pot, melt the butter.  Add the onions & 1 tsp salt.  Cook over med-low heat, stirring frequently for 15-20 min.  The onions should be very soft & light brown.

2.  Add the potatoes, ½ tsp salt, fennel, & caraway seeds.  Sauté for 5 min over medium heat, and then add the water.  Bring to a boil, then simmer partly covered for another 10-15 min until the potatoes are soft.

3.  I used an immersion blender to slightly puree the soup, but that isn’t necessary.

4.  Adjust the seasoning when done.   I topped my soup with a swirl of 1 Tbsp plain yogurt, a few pinches of minced fennel top, & cayenne pepper.  It is delicious on its own, too.

Enjoy!

YOU MIGHT ALSO LIKE 

Potato Leek Soup
These other soup recipes

WHAT AM I SUPPOSED TO DO WITH THE LEFTOVER 1/2 FENNEL BULB?
Make Jewels' Fantastic Fish marinade!  I made this soup because I had 1/2 a bulb leftover from that recipe.

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