|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 |
||salt and pepper |
|1/2||cup||whipping cream |
|1||teaspoon||parsley, fresh, chopped |
|1||watercress, fresh, bunch|
|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.