Fennel And Watercress Soup
A simple soup that is perfect for the fall and your lunch or dinner.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| ½ | each |
fennel bulb
chopped |
*
|
| 1 | each |
onions
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
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
parsley leaves
fresh, chopped |
|
| 1 | x |
watercress
fresh, bunch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 0.5 | each |
fennel bulb
chopped |
*
|
| 1 | each |
onions
thinly sliced |
|
| 453.6 | g |
potatoes
peeled, sliced |
|
| 946 | ml |
chicken broth
strong |
|
| 1 | x |
parsley leaves
bay leaves, peppercorn, thyme |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
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 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.
