| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | t | Fennel seed, lightly crushed |
| 2 | T | Unsalted butter |
| 2 | c | Sliced leeks, white part |
| only rinsed and drained | ||
| 5 | c | Chicken stock |
| 2 | Boiling potatoes, peeled and | |
| diced | ||
| 1/2 | lb | Kielbasa, diced |
| 1/4 | c | Heavy cream |
| 1/2 | c | Thinly sliced arugula |
| 1/4 | c | Finely diced red bell |
| pepper for garnish | ||
| optional |
INSTRUCTIONS
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@netusa1.net> on Fri, 17 Jan 1997.
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