How To make Fennel And Watercress Soup
Ingredients
1
tablespoon
butter
1/2
each
fennel bulb, chopped
1
each
onion, thinly sliced
1
pound
pototaes, peeled, sliced
4
cup
strong chicken stock
1
parsley, bay leaves, peppercorn, thyme
1
salt and pepper
1/2
cup
whipping cream
1
teaspoon
parsley, fresh, chopped
1
watercress, fresh, bunch
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.
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.
How To make Fennel And Watercress Soup's Videos
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Hope you enjoy, friends!
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lentil & shaved fennel salad
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Super Quick Watercress Soup - MYVIRGINKITCHEN
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Sea Food Recipies: Pan Seared Sea Scallops with Fennel, Orange, and Watercress
Chef Preston Dishman shares behind-the-scenes tricks of the restaurant kitchen and shows us how to perfectly pan-sear sea scallops over a beautiful and delicate fennel, orange and watercress salad.
“Cooking for the Clueless,” is designed to bring the pros to teach us delicious basics from the “clueless” perspective.
FENNEL and ORANGE SALAD With Arugula Gorgonzola and Walnuts | Italian Salad
A refreshing Fennel and Orange Salad Recipe infused with chunks of citrus and splashes of sweet of balsamic. This is the perfect starter or side dish to a meat or seafood meal.
#fennel #orange #salad
INGREDIENTS for 4 people:
Washed Rocket Salad (Arugula)
1 x orange(peeled and chopped into small triangles or cubes)
70g gorgonzola (diced)
1 x medium sized fennel
A handful of Californian walnuts (chopped)
A sprinkle of parmesan
2 pinches of table salt
Balsamic vinegar (pour desired amount into a glass)
3 x tablespoons of extra virgin olive oil
UTENSILS:
1 x large salad bowl
1 x medium sized knife
1 x medium sized glass
1 x set of tongs (or your hands if you prefer!)
1 x large round white flat serving plate
METHOD:
1. Wash the fennel thoroughly and slice off all the green stalks.
2. Slice off the base of the fennel as it is too hard to include.
3. Peel off several layers of the fennel until you have your desired amount.
4. Lay down each slice and cut them into strips and in half (if it is a small fennel, you may only need to cut it into strips).
5. Put the fennel into a large salad bowl and add the rocket.
6. Add the chopped oranges and walnuts.
7. Now, add 3 x tablespoons of extra virgin olive oil to the glass of balsamic vinegar and mix it really well with a spoon.
8. Pour the vinegar and oil over the top of your salad and add half of the diced cubes of gorgonzola.
9. Mix the salad with your hands or a set of tongs being careful not to squash the cheese.
10. Add a sprinkle of grated parmesan if you so wish.
HOW TO SERVE:
1. Using your hands, place a small bunch of your salad into your palm.
2. Cusp the salad and squeeze it just a little bit so that you make it into a small ball.
3. Place this small mountain onto the centre of a plate and add some of the left over gorgonzola to the top.
4. Using a small spoon, pour some extra balsamic vinegar and spread it lightly over the top of the salad and onto parts of the plate to add more colour.
VINCENZO'S TIP
Squeeze some balsamic glaze over the top of your salad and plate for added richness and presentation.
E ora si mangia, Vincenzo's Plate...Enjoy!
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