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Leek, Potato and Kielbasa Soup by Katerina

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  • Leek, Potato and Kielbasa Soup by Katerina

    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.
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