Fennel and Watercress Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. Ingredients:
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 |
Directions:
1. Melt butter in heavy saucepan.
2. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes.
3. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch.
4. Simmer 30 minutes, then remove herb pouch.
5. Pass soup through food mill or puree until smooth in a food processor or blender.
6. Pour puree into a clean saucepan, bring back to boil and correct seasoning.
7. Add cream and chopped parsley.
8. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water.
9. Drain, cut leaves from stalks, chop roughly, and add to soup.
10. Place soup in a heated tureen, garnish with additional chopped parsley, and serve.
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