Leek, Potato And Kielbasa Soup

Recipe Ingredients

1/2 teaspoon	2.5ml	Fennel seed - lightly crushed
2 tablespoons	30ml	Unsalted butter
2 cups	474ml	Sliced leeks, white part only - rinsed, drained
5 cups	1185ml	Chicken stock
2 cups	474ml	Boiling potatoes - peeled, diced (medium)
1/2 lb	227g / 8oz	Kielbasa - diced
1/4 cup	59ml	Heavy cream
1/2 cup	118ml	Thinly-sliced arugula
1/4 cup	36g / 1.3oz	Finely-diced red bell pepper - for garnish,
		(optional)

Recipe Instructions

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2 to 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 to 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, if desired.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8798 broadcast 01-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.