Fennel And Watercress Soup

---------- Recipe via Meal-Master (tm) v8.02

Title: FENNEL AND WATERCRESS SOUP
Categories: Soups, Appetizers
Yield: 4 servings

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