Leek, potato and kielbasa soup

1 Servings

Ingredients

Quantity Ingredient
½ teaspoon Fennel seed, lightly crushed
2 tablespoons Unsalted butter
2 cups Sliced leeks, white part only, rinsed and drained
5 cups Chicken stock
2 mediums Boiling potatoes, peeled and diced
½ pounds Kielbasa, diced
¼ cup Heavy cream
½ cup Thinly sliced arugula
¼ cup Finely diced red bell pepper, for garnish, optional

Directions

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 minutes. In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt & pepper, to taste. Before serving stir in the arugula. Garnish with red bell pepper.

Yield: serves 4

Recipe by: Cooking Live Show #CL8798 Posted to MC-Recipe Digest V1 #376, by Angele Freeman <jfreeman@...> on Fri, 17 Jan 1997.

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