Fennel & Watercress Soup Recipe
1 tbsp butter
1/2 large fennel bulb chopped
1 each small onion, thinly sliced
1 lb pototaes, peeled, sliced(4)
4 cup strong chicken stock
1 parsley, bay leaves
1 peppercorn, thyme
1 salt and pepper
1/2 cup whipping cream
1 tsp 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
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
1/2 cup servings.
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Dieting made easy
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(includes watermelon, red bell peppers and rosehip)
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Fennel & Watercress Soup Recipe Category
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