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  Recipe Home » Soups » Fennel & Watercress Soup
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  Fennel & Watercress Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 188
Ingredients:
1 tbsp Butter
1/2 each Large fennel bulb chopped
1 each Small onion, thinly sliced
1 lb Pototaes, peeled, sliced(4)
4 cup Strong chicken stock
1 each Parsley, bay leaves
1 each Peppercorn, thyme
1 each Salt and pepper
1/2 cup Whipping cream
1 tsp Chopped parsley
1 each Large bunch watercress
Instructions:
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.
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