Leek, Potato and Kielbasa Soup
A flavorful leek, potato and kielbasa soup seasoned with cumin and caraway seeds and garnished with a chiffonade of spinach leaves.
1/4 teaspoon cumin seed
1/4 teaspoon caraway seeds
1 medium leek, (white part only) halved lengthwise, sliced thin crosswise
1 tablespoon unsalted butter
2 cups chicken broth
1 medium boiling potato, peeled and cut into 1/2-inch dice
1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
1 tablespoon heavy cream
Salt and freshly ground pepper to taste
1/4 cup thinly sliced fresh spinach leaves (optional)
- In a dry heavy saucepan toast the cumin seed and the caraway seeds over medium heat, stirring constantly, for 1 to 2 minutes, or until they are very fragrant; remove and set aside.
- In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until leek is tender, stir in broth and potato. Bring to boiling and simmer for 10 minutes, or until the potato is tender.
- Stir in toasted seeds, kielbasa, cream, and season with salt and pepper to taste, and simmer for 5 minutes. Just before serving, stir in the spinach, if desired.
Makes 2 servings.