Leek, Potato and Kielbasa Soup
206
Excellent soup. I didn't stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.
Ingredients
| ½ | teaspoon |
fennel seeds
lightly crushed |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | cups |
leeks
sliced, white part only, rinsed and drained |
|
| 5 | cups |
chicken broth
|
|
| 2 | medium |
potatoes
peeled and diced |
|
| ½ | pound |
polish kielbasa sausage
diced |
|
| ¼ | cup |
heavy whipping cream
|
|
| ½ | cup |
arugula (roquette)
thinly sliced |
|
| ¼ | cup |
sweet red bell peppers
finely diced, for garnish |
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.
Nutrition Facts
Serving Size 517g (18.2 oz)Amount per Serving
Calories 43951% of calories from fat
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
58%
Trans Fat
0g
Cholesterol 84mg
28%
Sodium 1130mg
47%
Total Carbohydrate
12g
12%
Dietary Fiber 3g
10%
Sugars g
Protein
35g
Vitamin A 29%
•
Vitamin C 55%
Calcium 6%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
