FENNEL AND WATERCRESS SOUP

Fennel and Watercress Soup image

Provided by Julesong

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 bunch watercress
1 small onion, thinly sliced
1 cup chopped fennel (bulb section)
4 cups good quality chicken stock
4 medium potatoes, peeled and sliced
1/4 teaspoon peppercorn
1 tablespoon parsley
1 bay leaf
1/2 teaspoon dried thyme
salt and pepper
1/2 cup whipping cream

Steps:

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.