Fennel-Potato Soup

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My two favorite flavors combined in 1 soup! This thick soup doesn’t really need anything else to accompany it although a nice green salad is always good. Try this Green Salad with Sweet Tomato Dressing.

2 medium fennel bulbs, chopped
6 medium potatoes, peeled and cubed
6 cups pareve or regular chicken broth (from a box or homemade)
1/3 cup margarine
½ cup flour
½ teaspoon caraway seed (optional)
½ teaspoon pepper
2 cups soy milk

In a stockpot, combine the fennel, potatoes and broth. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Cool slightly and purée with a hand blender. In a small saucepan, melt margarine and whisk in flour, caraway seed (if using) and pepper. Gradually add soy milk, whisking as you go. Stir this mixture into the soup. Reheat but do not boil.

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