Leek & potato soup with country ham

10 Servings

Ingredients

Quantity Ingredient
6 leeks -- thinly sliced
4 cups)

Directions

1 ts cumin seeds

1 ts caraway seeds

1 ts fennel seeds

3 TB olive oil

: (about

10 potatoes -- peeled and cut : into

1 c cooked ham -- cut into

½ -inch

10 c chicken stock

3 c red cabbage -- thinly

: sliced

: Salt pepper

In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn. Remove to a small plate. Add oil and heat over medium-low heat. Add leeks and cook until soft, about 5 minutes. Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds. Reduce heat and simmer until potatoes are tender, about 15 minutes. Season to taste with salt and pepper.

Recipe By : Nathalie Dupree From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:25:42 ~0700 (P

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