1/2 teaspoon fennel seed; lightly crushed
2 tablespoons unsalted butter
2 cups leeks, white part only; sliced, rinsed, drained
5 cups chicken stock
2 medium boiling potatoes; peeled, diced
1/2 pound Kielbasa; diced
1/4 cup heavy cream
1/2 cup arugula; thinly sliced
1/4 cup red bell pepper; finely diced 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 to 15 minutes. Stir in the toasted fennel, kielbasa, cream, and salt and pepper to taste.
Before serving stir in the arugula.
Source: Sara Moulton