Leek, Potato And Sausage Soup - cooking recipe

Ingredients

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)

Preparation

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.
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.
Serves 2.