Leek, Potato & Kielbasa Soup

Ingredients

1/2 teaspoon fennel seed
2 tablespoons butter
2 cups leeks only
5 cups chicken stock
2 boiling potatoes
1/2 kielbasa
1/4 cup cream
1/2 thinly arugula
1/4 cup bell pepper for

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