Recipe - Leek And Potato Soup With Country Ham

1 teaspoon Cumin seeds
1 teaspoon Caraway seeds
1 teaspoon Fennel seeds
3 tablespoon Olive oil
6 Leeks; thinly cut or sliced up (about
4 Cups)
10 Potatoes; peeled and cut
into
1 cup Cooked ham; cut into
1/2inch
10 cup Chicken stock
3 cup Red cabbage; thinly cut or sliced up
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 mediumlow 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 MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:25:42 0700 (PDT)

From: patH phannema@wizard.ucr.edu