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| Home -> [Appetizers, Soups & Stews] -> [Fennel and watercress soup Recipe] |
Fennel and watercress soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Butter | | 1/2
| large | Fennel Bulb Chopped | | 1
| small | Onion, Thinly Sliced | | 1
| lbs | Potatoes, Peeled, Sliced | | 4
| cup | Strong Chicken Stock | | | Parsley, Bay Leaves | | | Peppercorn, Thyme | | | Salt And Pepper | | 1/2
| cup | Whipping Cream | | 1
| tsp | Chopped Parsley | | 1
| large | Bunch Watercress |
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Procedures:
| 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-?cup servings |
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