Fennel & Watercress Soup

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Servings: 4 Difficulty: Advanced
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A velvety, anise-scented cream soup brightened by fresh watercress
Fennel & Watercress Soup recipe image

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 recipe image
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Fennel & Watercress Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 839.4

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

  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. Stir in the sliced potatoes and pour in the chicken stock.
  4. Place the parsley, bay leaves, peppercorns, and thyme into a small cheesecloth pouch, tie it securely, and add it to the pot.
  5. Bring to a simmer and cook for 30 minutes, or until the potatoes are tender.
  6. Remove the herb pouch from the soup and discard.
  7. Puree the soup until completely smooth using a food mill, blender, or food processor.
  8. Return the pureed soup to a clean saucepan and bring it back to a gentle boil.
  9. Season with salt and pepper to taste, then stir in the whipping cream and chopped parsley.
  10. Meanwhile, blanch the watercress in boiling water for 3 to 5 seconds, then immediately plunge it into cold water to stop the cooking.
  11. Drain the watercress well and separate the leaves from the tough stalks.
  12. Ladle the hot soup into heated bowls or a tureen.
  13. 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.

Keywords: fennel, watercress, soup, cream, potato, chicken stock, veloute, blended soup, comfort food, anise, onion, thyme, bay leaf, appetizer, lunch, dinner, vegetable, herbs, blender, puree
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