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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
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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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