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Directions
| Ingredients | | | 1 | tablespoon | butter | | | 1/2 | each | fennel bulb, chopped | | | 1 | each | onion, thinly sliced | | | 1 | pound | pototaes, peeled, sliced | | | 4 | cup | strong chicken stock | | | 1 | | parsley, bay leaves, peppercorn, thyme | | | 1 |
| salt and pepper | | | 1/2 | cup | whipping cream | | | 1 | teaspoon | parsley, fresh, chopped | | | 1 | | watercress, fresh, bunch | | | | | |
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.
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 seas
oning. 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.
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