Ingredients
- 2 boiling potatoes (peeled)
- 1/2 kielbasa (diced)
- 1/2 thinly arugula (sliced)
- 5 cups chicken stock
- 2 cups leeks only (sliced white rinsed)
- 1/4 cup cream (heavy)
- 1/4 cup bell pepper for (finely diced red garnish optional)
- 2 tablespoons butter (unsalted)
- 1/2 teaspoon fennel seed (lightly crushed)
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.
