This elegant Fennel & Watercress Soup offers a sophisticated twist on classic French velouté. The base is built from sweet, sautéed fennel and onions, simmered with potatoes and chicken stock until tender, then blended into a silky smooth puree. Rich whipping cream adds luxurious body, while the subtle licorice notes of fennel shine through. The secret lies in the finish: a quick blanch of fresh watercress provides a vibrant, peppery crunch and beautiful green color that contrasts beautifully with the pale soup. ItâÂÂs a comforting yet refined dish, perfect for a chilly dinner party or a special weekend lunch. Simple ingredients come together to create a restaurant-quality experience in your own kitchen.
Fennel & Watercress Soup
Description
This elegant Fennel & Watercress Soup offers a sophisticated twist on classic French velout&# 195;©. The base is built from sweet, sautéed fennel and onions, simmered with potatoes and chicken stock until tender, then blended into a silky smooth puree. Rich whipping cream adds luxurious body, while the subtle licorice notes of fennel shine through. The secret lies in the finish: a quick blanch of fresh watercress provides a vibrant, peppery crunch and beautiful green color that contrasts beautifully with the pale soup. ItâÂÂs a comforting yet refined dish, perfect for a chilly dinner party or a special weekend lunch. Simple ingredients come together to create a restaurant-quality experience in your own kitchen.Ingredients
Directions
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Melt the butter in a heavy saucepan over medium heat.
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Add the chopped fennel and sliced onion, cooking gently until soft but not browned, about 5 minutes.
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Stir in the sliced potatoes and pour in the chicken stock.
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Place the parsley, bay leaves, peppercorns, and thyme into a small cheesecloth pouch, tie it securely, and add it to the pot.
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Bring to a simmer and cook for 30 minutes, or until the potatoes are tender.
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Remove the herb pouch from the soup and discard.
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Puree the soup until completely smooth using a food mill, blender, or food processor.
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Return the pureed soup to a clean saucepan and bring it back to a gentle boil.
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Season with salt and pepper to taste, then stir in the whipping cream and chopped parsley.
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Meanwhile, blanch the watercress in boiling water for 3 to 5 seconds, then immediately plunge it into cold water to stop the cooking.
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Drain the watercress well and separate the leaves from the tough stalks.
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Ladle the hot soup into heated bowls or a tureen.
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Garnish each serving with a portion of the fresh watercress leaves and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 839.4kcal
- % Daily Value *
- Total Fat 44.3g69%
- Saturated Fat 16.7g84%
- Cholesterol 254.7mg85%
- Sodium 239.5mg10%
- Total Carbohydrate 35.2g12%
- Dietary Fiber 13.0g52%
- Sugars 3.2g
- Protein 73.0g146%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
