Fennel & Watercress Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
Large fennel bulb chopped,
1 each: Small onion, thinly sliced
1 lbs: Pototaes, peeled, sliced, 4
4 cup: Strong chicken stock,
Parsley, bay leaves
Peppercorn, thyme
Salt and pepper,
1/2 cup: Whipping cream,
1 tsp: Chopped parsley,
Large bunch watercress,
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 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.
Source from luhu.jp
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.
Source from luhu.jp