Fennel And Watercress Soup

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 purée until smooth in a food processor or blender.

Pour purée 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 1½ cup servings.