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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A deceptively rich-tasting, elegant soup, adapted from a recipe in the Moosewood Cookbook. Perfect for dinner party showing off, or as a simple rainy day meal paired with hot, crusty bread. Ingredients:
1 tablespoon butter |
4 cups onions, thinly sliced |
2 teaspoons salt |
4 medium potatoes, not peeled, thinly sliced |
1 cup fennel bulb, minced |
1/2 teaspoon caraway seed |
4 cups water |
3/4 cup sharp cheddar cheese |
Directions:
1. In a large dutch oven, melt the butter over medium-low heat.
2. Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
3. Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
4. Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
5. Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.
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