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Leek, Potato, and Sausage Soup

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~ Spanish Proverb

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Leek, Potato and Sausage Soup


Gourmet's Quick Kitchen
The Editors of Gourmet, 1996,
Condé Nast Books, Random House

1/4 teaspoon cumin seeds
1/4 teaspoon caraway seeds
1 medium leek (white part only),
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),
cut into 1/2-inch cubes
1/4 pound kielbasa,
cut crosswise into 1/4-inch
slices, and slices quartered
1 tablespoon heavy cream
1/4 cup thinly sliced well-washed
fresh spinach leaves

In a dry heavy saucepan toast cumin and caraway seeds over moderate
heat, stirring, 2 minutes, or until very fragrant, and transfer to a plate.
In pan cook leek in butter, stirring occasionally, 5 minutes, or until very
soft, and stir in broth and potato. Bring broth to a boil and simmer 10
minutes, or until potato is tender. Stir in the toasted seeds, kielbasa,
cream, and salt and pepper to taste and simmer 5 minutes.
Just before serving, stir in the spinach.
Serves 2. May be doubled.

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