Prep 0 mins
Cook 0 mins
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
- 1 tablespoon butter
- 1 bunch watercress
- 1 small onion, thinly sliced
- 1 cup chopped fennel (bulb section)
- 4 cups good quality chicken stock
- 4 medium potatoes, peeled and sliced
- 1⁄4 teaspoon peppercorn
- 1 tablespoon parsley
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- salt and pepper
- 1⁄2 cup whipping cream
- 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 herb pouch.
- 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 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, chop roughly, and add to soup.
- Place soup in a heated tureen, garnish with additional chopped parsley, and serve.