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Fennel And Watercress Soup
| Ingredients | |||
| 1 | tablespoon | butter | |
| 1/2 | each | fennel bulb, chopped | |
| 1 | each | onion, thinly sliced | |
| 1 | pound | pototaes, peeled, sliced | |
| 4 | cup | strong chicken stock | |
| 1 | parsley, bay leaves, peppercorn, thyme | ||
| 1 | salt and pepper | ||
| 1/2 | cup | whipping cream | |
| 1 | teaspoon | parsley, fresh, chopped | |
| 1 | watercress, 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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