Wednesday, December 5, 2007


Last night I made Potato-Fennel soup. Fennel is a wonderful thing. I used to be intimidated by it, but no longer. This soup is really yummy, easy to make and extremely healthy.

Potato Fennel Soup with Browned Onions

1 tbsp butter or oil
4 cups thinly sliced onions
2 tsp salt
4 medium potatoes, sliced into thin pieces 1 to 2 inches long (don't bother peeling!)
1 cup freshly minced fennel bulb
4 cups water
white pepper to taste

Melt butter (or heat oil) in large pot. Add onions and 1 tsp salt. Cook over medium heat, stirring occasionally, until onions are very very soft, and lightly browned (15 - 20 minutes).add potatoes, another 1/2 tsp salt and minced fennel. Sauté over medium heat for another 5 minutes, then add water. Partially cover, and simmer until potatoes are tender (10 - 15 minutes.) Taste for seasoning, and adjust if required.

1 comment:

heidi said...

Oh delish. I have a great recipe for red pepper and fennel soup. Ahhhh.....