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.