---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Appetizers
       Yield: 4 servings
       1 tb Butter
     1/2 x  Large fennel bulb chopped
       1    Small onion, thinly sliced
       1 lb Pototaes, peeled, sliced (4)
       4 c  Strong chicken stock
            Parsley, bay leaves
            Peppercorn, thyme
            Salt and pepper
     1/2 c  Whipping cream
       1 ts Chopped parsley
            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.