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Fennel and Watercress Soup

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“This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.”

Ingredients Nutrition


  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 herb pouch.
  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 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, chop roughly, and add to soup.
  10. Place soup in a heated tureen, garnish with additional chopped parsley, and serve.

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