Served as starter. Non-vegetarian dish.

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 2-3 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.

Serves: 4

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