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Title: Leek, Potato and Kielbasa Soup Categories: Cooking liv, Import Yield: 1 Servings 1/2 ts Fennel seed, lightly crushed 2 tb Unsalted butter 2 c Sliced leeks, white part -only, rinsed and drained 5 c Chicken stock 2 md Boiling potatoes, peeled and -diced 1/2 lb Kielbasa, diced 1/4 c Heavy cream 1/2 c Thinly sliced arugula 1/4 c 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 & 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 MC-Recipe Digest V1 #376, by Angele Freeman |