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FENNEL AND WATERCRESS SOUP

Category:    Soups, Appetizers
Yield: 4 servings
 
      1 tb Butter                            1/2 x  Large fennel bulb chopped
      1 ea Small onion, thinly sliced          1 lb Pototaes, peeled, sliced(4)
      4 c  Strong chicken stock                1 x  Parsley, bay leaves
      1 x  Peppercorn, thyme                   1 x  Salt and pepper
    1/2 c  Whipping cream                      1 ts Chopped parsley
      1 x  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 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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