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Fennel And Watercress Soup Recipe

Ingredients
1	tablespoon	butter
1/2	each	fennel bulb, chopped
1	each	onion, thinly sliced
1	pound	pototaes, peeled, sliced
4	cup	strong chicken stock
1		parsley, bay leaves, peppercorn, thyme
1		salt and pepper
1/2	cup	whipping cream
1	teaspoon	parsley, fresh, chopped
1		watercress, fresh, bunch
Directions:
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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