Fennel and Watercress Soup

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Fennel and Watercress Soup Ingredients

1 tb Butter	Peppercorn, thyme
1/2 x Large fennel bulb chopped	Salt and pepper
1 Small onion, thinly sliced	1/2 c Whipping cream
1 lb Pototaes, peeled, sliced(4)	1 ts Chopped parsley
4 c Strong chicken stock	Large bunch watercress
Parsley, bay leaves

Instructions for Fennel and Watercress Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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