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| 1/2 Teelöffel | Fennel seed, lightly crushed |
| 2 Esslöffel | butter unsalted |
| 2 Tasse | Sliced leeks, white part only, rinsed and drained |
| 5 Tasse | chicken stock |
| 2 mittel | Boiling potatoes, peeled and diced |
| 1/2 x ca. 450 g | Kielbasa, diced |
| 1/4 Tasse | heavy cream |
| 1/2 Tasse | arugula thinly sliced |
| 1/4 Tasse | Finely diced red bell pepper, for garnish, optional |
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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 & pepper, to taste. Before serving stir in the arugula. Garnish with red bell pepper.
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