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Fennel And Watercress Soup

A home-style Fennel And Watercress Soup made with Butter, Fennel Bulb Chopped, Onion, Pototaes, and Strong Chicken Stock. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1/2 pc
• 1
• 1 lb
• 4 cup

Method (preview)

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.

5. 5

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

6. 6

   Add cream to taste and chopped parsley.

7. 7

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

8. 8

   Drain cut leaves from stalks.

9. 9

   Place soup in a heated tureen and serve.