Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

Target recipe: in a soup pot, at low heat melt the butter. add the leek and cook until it begins to soften. add the pear and cook covered for few minutes also until tender. add the watercress, vegetable stock and continue cooking for about 10 minutes. season with salt and pepper. pour the cream and puree in the blender. add additional salt and pepper to taste and serve with a piece of country bread if desired.