Fennel And Watercress Soup

1. 1

   Melt butter in heavy saucepan.

2. 2

   Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes.

3. 3

   Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch.

4. 4

   Simmer 30 minutes, then remove herb pouch.

5. 5

   Pass soup through food mill or puree until smooth in a food processor or blender.

6. 6

   Pour puree into a clean saucepan, bring back to boil and correct seasoning.

7. 7

   Add cream and chopped parsley.

8. 8

   Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water.

9. 9

   Drain, cut leaves from stalks, chop roughly, and add to soup.

10. 10

    Place soup in a heated tureen, garnish with additional chopped parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.