A Nell's Restaurant Recipe

Fennel Soup with Oysters

3 fennel bulbs, cored and cut into 1/2 inch pieces
1 medium yellow onion
2 Tbsp butter
1 quart chicken stock
1 bunch watercress, cleaned
18 shucked oysters
1 Tbsp chopped chives
6 Tbsp heavy cream
salt and pepper

Peel and dice onion. In medium sized stockpot over medium heat, melt butter and add onion. Sauté, stirring occasionally, until translucent. Add chicken stock and fennel, and bring to a boil. Simmer until fennel is tender. Season with salt and pepper.

Transfer to a blender in batches and puree until smooth. Check seasonings and add more stock if needed to get proper consistency.

Return soup to heat to bring back to simmer. In small sauté pan, boil cream until reduced by half. Add oysters, salt and pepper and cook for 30 seconds. Add chives.

Ladle soup into 6 bowls, Place a small mound of watercress in the middle of each bowl and three oysters on top of the watercress.