Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon fennel seed -- lightly crushed

  2. 2 tablespoons unsalted butter

  3. 2 cups sliced leeks -- white part only -- rinsed and drained

  4. 5 cups chicken stock

  5. 2 medium boiling potatoes -- peeled and diced

  6. 1/2 pound kielbasa -- diced

  7. 1/4 cup heavy cream

  8. 1/2 cup thinly sliced arugula

  9. 1/4 cup finely diced red bell pepper --for garnish -- optional

Instructions Jump to Ingredients ↑

  1. 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.


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