This soup will make such a lovely shade of green if you have a good blender or immersion blender. My soup was printed with flecks of watercress green, but it was just as tasty. Originally, I had not planned on making this a creamy soup but the process just took me there and I am glad it did. Although, if you want to cut back on the dairy, this soup will still be just as good. You could double the bunch of watercress and it would be better yet.
Recipe (Serves 4)
Watercress - 1 Bunch
Potatoes - 1LB Chopped into equal size for boiling
Yellow onion - 3/4 of a large yellow onion, slivered
Fennel - 3/4 of a fennel bulb, slivered
Garlic - 3 cloves, minced
Butter - 3TB
Vegetable broth - 4 cups
White wine - 1/2 cup
Cream - 1/2cup
Parmesan - 1/4 cup finely grated
In a medium pot melt 3TB of butter on medium heat. Add your garlic, onions, and fennel. Cook no more than 5 minutes and let them soften. Add the vegetable broth and potatoes and heat up the broth to a low boil until the potatoes are cooked. Add in the watercress and cook for 2 minutes. Turn off the heat and put all the soup into a blender, blend until smooth. Add the soup ingredients into a pot, stir in the wine and parmesan and cook for just a few minutes on low heat. Run the soup through the blender again if need be. Season with salt and pepper. Turn off the heat and slowly stir in the heavy cream. Taste and adjust the salt and pepper. Pour into bowls and slowly stir in a little extra cream on the top of each one and sprinkle with fresh black pepper.