Leek and potato soup with country ham

 
                   Leek and Potato Soup with Country Ham
 
 Recipe By     : Nathalie Dupree
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Dupree                           Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 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.
 
 
 
 
 
 
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