Fennel And Watercress Soup

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Servings: 4 Difficulty: Advanced
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A velvety, anise-scented puree brightened with fresh watercress
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: 697.9

Description

This elegant soup marries the sweet, licorice notes of fennel with the earthy richness of potatoes, creating a naturally creamy base without heavy dairy. Simmered in robust chicken stock with aromatic herbs, the vegetables break down into a silky, comforting texture that is both light and satisfying. The dish is finished with a splash of cream and a garnish of blanched watercress, which adds a vital pop of color and a peppery freshness that cuts through the richness. Perfect for a cozy winter lunch or as a sophisticated starter for a dinner party, this recipe transforms humble ingredients into a restaurant-quality experience. It is simple to prepare yet impressive to serve, offering a warm embrace in a bowl.

Ingredients

Directions

  1. Melt the butter in a heavy saucepan over medium heat.
  2. Add the chopped fennel and sliced onion, cooking gently until soft but not browned, about 5 minutes.
  3. Add the sliced potatoes and pour in the chicken stock.
  4. Add parsley, bay leaves, peppercorns, thyme, salt, and pepper (enclosed in a cheesecloth pouch if desired) to the pot.
  5. Bring to a boil, then reduce heat and simmer for 30 minutes until potatoes are tender.
  6. Remove the herb pouch and discard.
  7. Pass the soup through a food mill or puree until completely smooth using a blender or food processor.
  8. Return the pureed soup to a clean saucepan and bring back to a gentle boil.
  9. Stir in whipping cream to taste and adjust seasoning with salt and pepper.
  10. Briefly blanch the bunch of watercress in boiling water for 3 to 5 seconds.
  11. Immediately plunge the watercress into cold water to stop cooking, then drain well.
  12. Cut the watercress leaves from the stalks.
  13. Ladle the hot soup into heated bowls or a tureen and garnish with the fresh watercress leaves and chopped parsley.
  14. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 697.9kcal
% Daily Value *
Total Fat 32.0g50%
Saturated Fat 9.8g50%
Cholesterol 221.7mg74%
Sodium 228.7mg10%
Total Carbohydrate 21.6g8%
Dietary Fiber 2.9g12%
Sugars 2.0g
Protein 67.4g135%

* 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, potatoes, cream, butter, onion, herbs, comforting, winter, vegetarian, dairy, smooth, anise, appetizer, lunch, dinner party, easy, healthy
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