Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced
1 lb Pototaes, peeled, sliced(4)
4 c Strong chicken stock
1 x Parsley, bay leaves
1 x Peppercorn, thyme
1 x Salt and pepper
1/2 c Whipping cream
1 ts Chopped parsley
1 x 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 1
1/2 cup servings.

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