Leek and potato soup with country ham

10 Servings

Ingredients

Quantity Ingredient
1 teaspoon Cumin seeds
1 teaspoon Caraway seeds
1 teaspoon Fennel seeds
3 tablespoons Olive oil
6 Leeks; thinly sliced (about
4 Cups)
10 Potatoes; peeled and cut into
1 cup Cooked ham; cut into 1/2-inch
10 cups Chicken stock
3 cups Red cabbage; thinly sliced
Salt pepper

Directions

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 Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH <phannema@...>

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