Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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