Fennel And Watercress Soup

• 1 tablespoon butter
• 1/2 each fennel bulb chopped
• 1 each onions thinly sliced
• 1 pound potatoes peeled, sliced
• 4 cups chicken broth strong
• 1 x parsley leaves bay leaves, peppercorn, thyme
• 1 x salt and black pepper
• 1/2 cup heavy whipping cream
• 1 teaspoon parsley leaves fresh, chopped
• 1 x watercress fresh, bunch

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.
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 to taste 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.
10. Place soup in a heated tureen and serve.
11. Makes four 1 1/2 cup servings.

butter, onions, potatoes, chicken broth, parsley, salt, heavy whipping cream, parsley, watercress fresh

Taken from recipeland.com/recipe/v/fennel-watercress-soup-1187 (may not work)