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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: Fennel Soup?
Date: February 8, 2009 at 2:59 pm PST

In Reply to: Fennel Soup? posted by Wendy on February 8, 2009 at 2:34 pm:

Potato-fennel soup

here is a veganized version of one from the mayo
Clinic.

SERVES 8

1 tablespoon olive oil
1 large fennel bulb (about 2 pounds), trimmed and
chopped
1 cup chopped onion
2 large russet potatoes, peeled and sliced
3 cups vegetarian "chicken-style" broth

1/2 cup nondairy milk blended smooth with
1/2 cup firm or extra-firm silken tofu
(or, for soy-free, use 3/4 cup nondairy milk
blended smooth with 1/4 cup raw cashews, which have
been soaked in hot water for 10 minutes and
drained)
2 teaspoons lemon juice
2 teaspoons fennel seeds, toasted
salt and freshly-ground pepper to taste

In a large soup pot, heat the olive oil over medium
heat. Add the fennel and onion. Saute until the
vegetables are soft, about 5 minutes. Stir in the
potatoes, and broth. Cover, reduce heat and simmer
until the potatoes are tender, about 15 minutes.

With a hand (stick) immersion blender, puree the
soup in the pot until smooth. Stir in the blended tofu/nondairy milk mixture and the lemon juice.
Heat gently. Ladle into individual bowls and
garnish with toasted fennel seeds. Serve
immediately.

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