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Posted by Katerina - September 30, 2004 03:26 PM
Leek, Potato and Kielbasa Soup
(from Food Network online)
1/2 teaspoon fennel seed, lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks, white part only, rinsed and drained
5 cups chicken stock
2 medium boiling potatoes, peeled and diced
1/2 pound kielbasa, diced
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper, for garnish, optional
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 10-15 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.
Leek, Potato and Kielbasa Soup
(from Food Network online)
1/2 teaspoon fennel seed, lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks, white part only, rinsed and drained
5 cups chicken stock
2 medium boiling potatoes, peeled and diced
1/2 pound kielbasa, diced
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper, for garnish, optional
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 10-15 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.