Recipe by Food Therapist
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.
Top Review by katherineshepard
Oh so relish. I must admit that I was a little skeptical when I made the soup. How could something so easy be so good? I ate the recipe as is but I added a little turkey bacon for my husband. It was great both ways. Thanks for sharing
- 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 See How It's Made
- In a large dutch oven, melt the butter over medium-low heat.
- Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
- Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
- Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
- Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.