1 medium Red Dog Onion
1 tsp. salt
2 Tbsp. vegetable oil
2-3 tsp. caraway seeds
1 lb. Red Dog Parsnips, peeled and cubed
1 ¼ lb. potatoes, peeled and cubed
3 cups water
¼ tsp. ground fennel seeds
3 cups (8 oz.) medium or sharp cheddar, grated
3 cups milk
Parsley, chopped

In a saucepan, sauté the onion with the salt in the oil on low heat until the onions become translucent, about 10 minutes. Mix in the caraway and parsnips. Stir and simmer gently for about 5 minutes. Add the potatoes and water and bring the soup to a boil. Moderately simmer until the potatoes are tender. Remove the soup from the heat and stir in fennel seeds and cheese. When the cheese has melted, pour in the milk. Allow the soup to cool for 5 to 10 minutes then, in a blender or food processor, puree in batches. Gently reheat, being careful not to boil. Serve hot, garnished with chopped parsley.