Fennel And Watercress Soup

• 1 tablespoon butter
• 1 bunch watercress
• 1 small onion, thinly sliced
• 1 cup chopped fennel (bulb section)
• 4 cups good quality chicken stock
• 4 medium potatoes, peeled and sliced
• 1/4 teaspoon peppercorn
• 1 tablespoon parsley
• 1 bay leaf
• 1/2 teaspoon dried thyme
• salt and pepper
• 1/2 cup whipping cream

1. Melt butter in heavy saucepan.
2. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes.
3. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch.
4. Simmer 30 minutes, then remove herb pouch.
5. Pass soup through food mill or puree until smooth in a food processor or blender.
6. Pour puree into a clean saucepan, bring back to boil and correct seasoning.
7. Add cream and chopped parsley.
8. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water.
9. Drain, cut leaves from stalks, chop roughly, and add to soup.
10. Place soup in a heated tureen, garnish with additional chopped parsley, and serve.

butter, watercress, onion, fennel, chicken stock, potatoes, peppercorn, parsley, bay leaf, thyme, salt, whipping cream

Taken from www.food.com/recipe/fennel-and-watercress-soup-7740 (may not work)