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. 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|
|Calories from Fat: 1602 (73%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2188
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