Recipe 4 All: Fennel and Watercress Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Fennel and Watercress Soup Recipe

Fennel and Watercress Soup

Yield: 4 servings
1tablespoon Butter
½  Large fennel bulb chopped
1  Small onion, thinly sliced
1lb Pototaes, peeled, sliced(4)
4cups Strong chicken stock
1  Parsley, bay leaves
1  Peppercorn, thyme
1  Salt and pepper
½cups Whipping cream
1teaspoon Chopped parsley
1  Large bunch watercress

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 1½ cup servings.

Your Fennel and Watercress Soup is ready. Bon appetit!

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