| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Fennel seed, lightly crushed |
| 2 |
tb |
Unsalted butter |
| 2 |
c |
Sliced leeks, white part only, rinsed and drained |
| 5 |
c |
Chicken stock |
| 2 |
md |
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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