Fennel And Watercress Soup

It only stands to reason among those who are truly saved that they will spend the duration of their existence with the desire to grow in their knowledge of Jesus Christ. This is a clear indication that we not only love our Savior, but find Him so magnificent that we wish to continually explore new elements of His perfections. Expanding our relationship with Him through biblical awareness and personal experience is at the heart of knowing Christ, is at the heart of a genuine relationship with Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Appetizers, Soups	4	Servings

INGREDIENTS

1	T	Butter
1/2		Large fennel bulb chopped
1		Small onion, thinly sliced
1	lb	Pototaes, peeled sliced4
4	c	Strong chicken stock
		Parsley, bay leaves
		Peppercorn, thyme
		Salt and pepper
1/2	c	Whipping cream
1	t	Chopped parsley
		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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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