How To make Fennel And Watercress Soup

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.