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| Leek And Potato Soup With Country Ham Recipe |
Category: Soups
Rating:
N/A
Servings: 10
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Ingredients
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon fennel seeds
3 tablespoon 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 cup chicken stock
3 cup red cabbage; thinly sliced
1 salt pepper
Cooking 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
soups
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