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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 |
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In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2 to 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.
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