Fennel And Watercress Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 T: 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 t: 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
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