Fennel And Watercress Soup

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A simple soup that is perfect for the fall and your lunch or dinner.

60 minutes Prep: 15 minutes Cook: 45 minutes

322 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	butter
1/2	each	fennel bulb	chopped
1	each	onion	thinly sliced
1	pound	potatoes	peeled, sliced
4	cups	chicken broth	strong
1	x	parsley leaves	bay leaves, peppercorn, thyme
1	x	salt and black pepper
1/2	cup	heavy whipping cream
1	teaspoon	parsley leaves	fresh, chopped
1	x	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 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.

Reviews

I didn't have watercress but made it anyway. Loved it! In lieu of watercress I added a small amount of cheddar and fresh dill, which worked! I consider it a great base, and look forward to other variations. Maybe I'll even do the watercress someday.
over 6 years ago

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Nutrition Facts

Serving Size 415g

Amount per Serving

Calories 322 47% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 9.0g	47%
Trans Fat 0.0g
Cholesterol 55mg	18%
Sodium 382mg	16%
Total Carbohydrate 35.0g	12%
Dietary Fiber 3.0g	10%
Sugars 6.0g
Protein 9.0g	18%