POTATO SOUP WITH KIELBASA AND SPINACH (Eastern European, for six)
1 teaspoon cumin seeds
1 teaspoon caraway seeds
the white part of 4 medium leeks, halved lengthwise, sliced thin crosswise, washed well and drained (about 5 cups)
4 tablespoons unsalted butter
8 cups vegetable or chicken stock
4 small boiling potatoes (about 1 pound), peeled and cut into ½ inch dice
1 pound Kielbasa, cut crosswise into ¼ inch slices and the slices quartered
4 tablespoons heavy cream
1 cup thinly sliced spinach leaves
1. In a dry, heavy skillet toast the cumin seeds and caraway seeds over moderate heat, stirring, for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate.
2. In a stockpot cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft.
3. Stir in the stock and the potato and bring liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender.
4. Stir in the toasted seeds, the Kielbasa, the cream and salt and pepper to taste, and simmer the soup for 5 minutes.
5. Just before serving, stir in the spinach. I like to serve this with a salad of bitter greens and sauteed mushrooms with warm rosemary vinaigrette.
from Gourmet Magazine, February, 199