Potato-Fennel Soup (vegan)
2 medium onions, sliced thinly
6 red potatoes, washed, halved and sliced thinly
1 cup minced fennel bulb
1/2 tsp caraway seeds
1 tsp fresh dill, minced (optional)
5 cups water
1/2 cup white wine
freshly ground pepper to taste
Saute onion in a little olive oil plus a little margarine. Cook
gently for 20 minutes, until well wilted. Add potatoes, fennel,
caraway and dill and saute for about 5 minutes, tossing occasionally.
Add water and wine. Bring to a boil, then turn down, cover and
simmer till potatoes are soft.
Season to taste with black pepper.
I let this cool to warm before serving. With it I had a green
salad and dark rye bread (and hard cider and beer).
In the salad, I put: iceberg, green leaf lettuce, spinach leaves,
remaning fennel chopped, scallions, grated carrot, fresh herbs
(parsley, cilantro, rosemary, mint), diced cucumber, a little bit
of chopped broccoli, couple mushrooms, chopped, and about a cup
of grated cheese. I tossed it with some bottled dressing.