Leek, Potato And Sausage Soup

• 1/4 tsp. cumin seed
• 1/4 tsp. caraway seed
• white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well and drained (about 1 1/4 c.)
• 1 Tbsp. unsalted butter
• 2 c. low salt chicken broth
• 1 small boiling potato (about 1/4 lb.)
• 1/4 lb. kielbasa, cut crosswise into 1/4-inch thick slices and the slices quartered
• 1 Tbsp. heavy cream
• 1/4 c. thinly sliced fresh spinach leaves (4)

1. In a dry, heavy saucepan, toast the cumin seed and the caraway seed over moderate heat, stirring for 2 to 3 minutes or until they are fragrant and transfer them to a plate.
2. 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.
3. 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.
4. Just before serving, stir in the spinach.
5. Serves 2.

cumin seed, caraway seed, white part, unsalted butter, chicken broth, boiling potato, kielbasa, heavy cream, fresh spinach leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660693 (may not work)