Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
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.