65dbfb12a58c0.jpg

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

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 and pepper, to taste. Before serving stir in the arugula. Garnish with red bell pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *