Fennel Soup

1 yellow onion
4 fennel bulbs julienne
4 stalks celery chopped
2 cloves garlic
1 green bell pepper
4 potatoes diced
2 T butter
1 cup white wine
1 cup pumpkin seeds
1 T anise powder
1 T fennel seed powder

Yes I know another soup recipe, but this is a great spring summer recipe and can be served hot or cold.

Begin making the soup by placing the ghee in a soup pot. When the ghee has melted add onion, fennel, bell pepper, celery and potatoes. Adjust the heat so that the veggies don't burn. Cook them for about 10 minutes until they are slightly tender. After that add the white wine and cook for 5 more minutes until most of the alcohol evaporates. Then add water or veggie stock to cover all ingredients by 2-4 inches. Bring to a boil and cook until potatoes are tender about 15 minutes. On a sheet pan toast pumpkin seeds. When the potatoes are tender add the pumpkin seeds and spices. You can blend it for a more smooth consistency.

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