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Fennel: Fennel & Watercress Soup

Source of Recipe

SOAR Recipe Archive


List of Ingredients

1 tablespoon butter
1/2 large fennel bulb, chopped
1 small onion, thinly sliced
1 pound potatoes, peeled and sliced
4 cups strong chicken stock
parsley and bay leaves
peppercorns, thyme
1/2 cup heavy cream
salt and pepper to taste
1 teaspoon chopped parsley
1 large bunch watercress, washed


Recipe

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. 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 to taste 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. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings.