Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour the stock and bring almost to a boil. remove tough stems and stalks from the watercress, and discard. add cress to stock, and simmer for 2-3 minutes or until tender. crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt. process the soup, in batches if necessary, until smooth. return soup to pan, and stir in the cream. check seasoning, to see if salt is needed. heat the soup, but do not boil.

Target recipe: 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 herb pouch. 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 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, chop roughly, and add to soup. place soup in a heated tureen, garnish with additional chopped parsley, and serve.