Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/4 teaspoon cuminseed
1/4 teaspoon caraway seeds
the white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well, and drained (about 1 1/4 cups)
1 tablespoon unsalted butter
2 cups low-salt chicken broth
1 small boiling potato (about 1/4 pound)
1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
1 tablespoon heavy cream
1/4 cup thinly sliced fresh spinach leaves (about 4)
Preparation
In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.
