Directions:
- 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 herb pouch.
- 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 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, chop roughly, and add to soup.
- Place soup in a heated tureen, garnish with additional chopped parsley, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.99 Kcal (1235 kJ) | ||
| Calories from fat | 91.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 31.62mg | 11% | |
| Sodium | 455.16mg | 19% | |
| Potassium | 982.26mg | 21% | |
| Total Carbs | 41.9g | 14% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 6.1g | 24% | |
| Protein | 10.95g | 22% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 2.1mg | 12% | |
| Calcium | 94.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 63.23 Kcal (265 kJ) | ||
| Calories from fat | 19.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 16% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 11% | |
| Sodium | 97.56mg | 19% | |
| Potassium | 210.53mg | 21% | |
| Total Carbs | 8.98g | 14% | |
| Sugars | 2.3g | 43% | |
| Dietary Fiber | 1.31g | 24% | |
| Protein | 2.35g | 22% | |
| Vitamin C | 2.7mg | 21% | |
| Vitamin A | 0.3mg | 45% | |
| Iron | 0.5mg | 12% | |
| Calcium | 20.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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