---------- Recipe via Meal-Master (tm) v8.01
       Title: Fennel and Watercress Soup
  Categories: Soups/stews, Appetizers
       Yield: 4 servings
       1 tb Butter                            1/2 x  Large fennel bulb chopped
       1 ea Small onion, thinly sliced          1 lb Pototaes, peeled, sliced (4)
       4 c  Strong chicken stock                1 x  Parsley, bay leaves
       1 x  Peppercorn, thyme                   1 x  Salt and pepper
     1/2 c  Whipping cream                      1 ts Chopped parsley
       1 x  Large bunch watercress         
   Melt butter in heavy saucepan.  Add fennel and onion, cook over medium heat
   until soft but not brown, about 5 minutes.  Add potatoes, stock and
   parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
   pouch.  Simmer 30 minutes then remove.  Pass soup through food mill or
   puree until smooth in a food processor or blender.  Pour puree into a clean
   saucepan, bring back to boil and correct seasoning.
    Add cream to taste and chopped parsley.  Place bunch of watercress in
   boiling water for 3 to 5 seconds then plunge in cold water.  Drain cut
   leaves from stalks. Place soup in a heated tureen and serve.  Makes four 1
   1/2 cup servings.