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1 Esslöffel | butter |
1/2 gross | fennel bulb chopped |
1 klein | Onion Thinly Sliced |
1 x ca. 450 g | Potatoes, Peeled, Sliced |
4 Tasse | Strong Chicken Stock |
| Parsley, Bay Leaves |
| Peppercorn, Thyme |
| salt |
| pepper |
1/2 Tasse | whipping cream |
1 Teelöffel | parsley chopped |
1 gross | 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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