Fennel And Watercress Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Vietnamese

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 697.9

Dietary: Gluten-free

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

1 tablespoon Butter
1/2 lg Fennel Bulb Chopped
1 small Onion, Thinly Sliced
1 pound Potatoes, Peeled, Sliced
4 cup Strong Chicken Stock

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

Read it online: https://www.chefs-mate.com/recipe/fennel-and-watercress-soup-2/