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Fennel And Watercress Soup Recipe
Fennel And Watercress Soup Category Appetizer Recipes 
Views 153 
Ratings 0 
Ingredients And Procedures
Ingredients
1tablespoonbutter
1/2eachfennel bulb, chopped
1eachonion, thinly sliced
1poundpototaes, peeled, sliced
4cupstrong chicken stock
1parsley, bay leaves, peppercorn, thyme
1salt and pepper
1/2cupwhipping cream
1teaspoonparsley, fresh, chopped
1watercress, fresh, bunch

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 1 1/2 cup servings.
 
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