Title: Fennel and Watercress Soup
Categories: Soup Appetizer
Yield: 4 Servings
| 1 | tb | Butter |
| 1 | | Small onion, thinly sliced |
| 4 | c | Strong chicken stock |
| | | Peppercorn, thyme |
| 1/2 | c | Whipping cream |
| | | Large bunch watercress |
| 1/2 | x | Large fennel bulb chopped |
| 1 | lb | Pototaes, peeled, sliced(4) |
| | | Parsley, bay leaves |
| | | Salt and pepper |
| 1 | ts | Chopped parsley |
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.