Fennel And Watercress Soup

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Servings: 4 Difficulty: Advanced
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A silky, vibrant soup blending sweet fennel with fresh watercress for a light yet comforting meal.
Fennel and Watercress Soup recipe image
Fennel and Watercress Soup recipe image
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Fennel And Watercress Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 776.6

Description

This elegant soup combines the subtle anise flavor of fennel with the bright, peppery notes of fresh watercress. The base is a rich, velvety puree made from simmered potatoes, onions, and chicken stock, finished with a touch of heavy cream for luxurious texture. It is a perfect balance of earthy warmth and fresh crispness, making it an ideal starter for dinner parties or a light, satisfying lunch on a cool afternoon. The soup is surprisingly simple to prepare, relying on gentle simmering and blending to achieve a smooth, refined consistency. Garnished with blanched watercress leaves, it offers a beautiful contrast in color and texture, elevating a humble vegetable soup into a sophisticated dish that feels both home-style and restaurant-quality.

Ingredients

Directions

  1. Melt the butter in a heavy saucepan over medium heat.
  2. Add the chopped fennel and thinly sliced onion, cooking until soft but not browned, about 5 minutes.
  3. Add the peeled and sliced potatoes, strong chicken stock, parsley, bay leaves, peppercorns, and thyme enclosed in a small cheesecloth pouch.
  4. Simmer the mixture gently for 30 minutes until the potatoes are tender.
  5. Remove the cheesecloth pouch containing the herbs and spices.
  6. Pass the soup through a food mill or puree until completely smooth using a food processor or blender.
  7. Pour the puree back into a clean saucepan and bring it back to a boil.
  8. Correct the seasoning with salt and pepper to taste.
  9. Stir in the whipping cream to taste and add the chopped parsley.
  10. Bring a separate pot of water to a boil and blanch the bunch of watercress for 3 to 5 seconds.
  11. Immediately plunge the watercress into cold water to stop the cooking process.
  12. Drain the watercress and cut the leaves from the stalks.
  13. Ladle the hot soup into a heated tureen or bowls and garnish with the drained watercress leaves.
  14. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 776.6kcal
% Daily Value *
Total Fat 43.5g67%
Saturated Fat 16.6g83%
Cholesterol 254.7mg85%
Sodium 234.5mg10%
Total Carbohydrate 19.2g7%
Dietary Fiber 6.8g28%
Sugars 2.5g
Protein 69.5g139%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fennel, watercress, soup, puree, chicken stock, creamy, vegetable, comfort food, appetizer, lunch, dinner, healthy, light, herbal, thyme, bay leaf, parsley, onion, potato, blender, simmer
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