Fennel and Watercress Soup

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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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