| 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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