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Fennel & watercress soup
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| Artist: |
_ |
| Categories: |
Appetizers, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Butter | | | 1 ea Small onion, thinly sliced | | 4
| cup | Strong chicken stock | | 1
| x | Peppercorn, thyme | | 1/2
| cup | Whipping cream | | 1
| x | Large bunch watercress | | 1/2
| x | Large fennel bulb chopped | | 1
| lbs | Pototaes, peeled, sliced(4) | | 1
| x | Parsley, bay leaves | | 1
| x | Salt and pepper | | 1
| tsp | Chopped parsley |
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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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