| 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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