Try this Leek, Potato and Kielbasa Soup recipe, or contribute your own.
Suggest a better descriptionIn 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. Yield: serves 4 Recipe by: Cooking Live Show #CL8798 Posted to MC-Recipe Digest V1 #376, by Angele Freeman
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Serving Size: 1 Serving (2827g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2188 | ||
Calories from Fat: 1602 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178g | 237 % | |
Saturated Fat 102.1g | 510 % | |
Monounsaturated Fat 53g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 479.1mg | 147 % | |
Sodium 3462mg | 119 % | |
Potassium 2583.2mg | 68 % | |
Total Carbohydrate 85.7g | 25 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 85.7g | ||
Protein 62.5g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2188
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