• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fennel and Watercress Soup

  • Recipe Submitted by on

Category: Appetizers, Soups

 Ingredients List

  • 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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