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.