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Fennel and Watercress Soup

Fennel and Watercress Soup is built on Butter X Large Fennel Bulb Chopped, Onion, Strong Chicken Stock X Parsley, Peppercorn Thyme X Salt And Pepper, and Whipping Cream Ts Chopped Parsley. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 pc
• 4 cup
• 1 pc
• 1/2 cup
• 1 pc

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.