Leek, potato & kielbasa soup

 
                        LEEK, POTATO & KIELBASA SOUP
 
 Recipe By     : Cooking Live Show #CL8798
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  teaspoon      fennel seed -- lightly crushed
    2      tablespoons   unsalted butter
    2      cups          sliced leeks -- white part only -- rinsed and
 drained
    5      cups          chicken stock
    2      medium        boiling potatoes -- peeled and diced
      1/2  pound         kielbasa -- diced
      1/4  cup           heavy cream
      1/2  cup           thinly sliced arugula
      1/4  cup           finely diced red bell pepper --for garnish --
 optional
 
 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 and
 pepper, to
 taste. Before serving stir in the arugula. Garnish with red bell pepper.
 Yield: serves 4
 
 
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