Fennel and watercress soup
4 servings
Ingredients
| Quantity | 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 |
Directions
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 1½ cup servings.