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An elegant puree of fennel and potato soup
with blanched watercress.
Fennel and Watercress
Soup
1 tablespoon butter
1 teaspoon fennel seed
1 onion, sliced
1 pound potato, peeled and sliced
4 cups chicken broth
1 tablespoon chopped flat-leaf parsley
1 bay leaf
1 teaspoon peppercorns
1 teaspoon dried thyme
1/2 cup heavy cream
1 teaspoon chopped flat-leaf parsley
1/4 pound watercress
- Melt butter in a heavy saucepan. Add fennel
and thinly sliced onion; cook over medium heat until onion is
soft but not brown, about 5 minutes. Add sliced potatoes and
chicken broth.
- In a cheesecloth bag, combine chopped
parsley, bay leaf, peppercorns, and thyme. Add to the chicken
broth and simmer for 30 minutes then remove the spice bag.
- In a food processor or blender, puree
the potato mixture until smooth. Return the pureed potate mixture
to the saucepan and bring to a boil; then reduce the heat and
add cream and chopped parsley. Heat through.
- In another saucepan, place watercress
in boiling water for 3 to 5 seconds then plunge in cold water.
Drain. Cut the leaves from the stalks and stir into the potato
soup just before serving.
Makes 8 servings.
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