Recipe - Leek Potato And Kielbasa Soup

One half teaspoon Fennel seed, lightly crushed
2 tablespoon Unsalted butter
2 cup Sliced leeks, white part
only, rinsed and drained
5 cup Chicken stock
2 md Boiling potatoes, peeled and
minced
One half pound Kielbasa, minced
One fourth cup Heavy cream
One half cup Thinly cut or sliced up arugula
One fourth cup Finely minced red bell
pepper, for garnish,
optional

In a small skillet toast the fennel seed over moderate heat until very
fragrant, about 23 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 1015
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 MCRecipe Digest V1 #376, by Angele Freeman
jfreeman@netusa1.net on Fri, 17 Jan 1997.