Excellent soup. I didn’t stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
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.
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