Yield: 4 Servings
|½ x||Large fennel bulb chopped|
|1 each||Small onion, thinly sliced|
|1 pounds||Pototaes, peeled, sliced(4)|
|4 cups||Strong chicken stock|
|1 x||Parsley, bay leaves|
|1 x||Peppercorn, thyme|
|1 x||Salt and pepper|
|½ cup||Whipping cream|
|1 teaspoon||Chopped parsley|
|1 x||Large bunch watercress|
Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1
½ cup servings.