---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FENNEL AND WATERCRESS SOUP
 Categories: Soups, Appetizers
      Yield: 4 servings
 
      1 tb Butter
    1/2 x  Large fennel bulb chopped
      1    Small onion, thinly sliced
      1 lb Pototaes, peeled, sliced(4)
      4 c  Strong chicken stock
           Parsley, bay leaves
           Peppercorn, thyme
           Salt and pepper
    1/2 c  Whipping cream
      1 ts Chopped parsley
           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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