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Suggest a better descriptionIn a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very 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. Gourmet February 1993
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Serving Size: 1 Serving (952g) | ||
Recipe Makes: 1 | ||
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Calories: 1113 | ||
Calories from Fat: 829 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.2g | 123 % | |
Saturated Fat 52.5g | 263 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 271.8mg | 84 % | |
Sodium 2499.8mg | 86 % | |
Potassium 1362.9mg | 36 % | |
Total Carbohydrate 49.3g | 15 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 43.7g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1113
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