Amount
Ingredient
Preparation



1
tablespoon
butter





1/2
each
fennel bulb

chopped



1
each
onion

thinly sliced



1
pound
potatoes

peeled, sliced



4
cups
chicken stock

strong



1
x
parsley

bay leaves, peppercorn, thyme



1
x
salt and black pepper





1/2
cup
heavy whipping cream





1
teaspoon
parsley

fresh, chopped



1
x
watercress

fresh, bunch

 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 3 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