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.