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Ingredientes
- 1/4 tsp cuminseed
- 1/4 tsp caraway seeds the white part of 1 medium leek halved lengthwise, sliced thin crosswise, washed well, and liquid removed (about 1 1/4 c.)
- 1 Tbsp. unsalted butter
- 2 c. low-salt chicken broth
- 1 sm 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 (about 4)
Direcciones
- In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 min, or possibly till they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 min, or possibly till 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 mix for 10 min, or possibly till 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 min. Just before serving, stir in the spinach.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 676 | |
| Calories from Fat 449 | 66% |
| Total Fat 50.25g | 63% |
| Saturated Fat 21.64g | 87% |
| Trans Fat 0.24g | |
| Cholesterol 133mg | 44% |
| Sodium 884mg | 37% |
| Potassium 1283mg | 37% |
| Total Carbs 28.92g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.67g | 1% |
| Protein 29.97g | 48% |
