Leek & Potato Soup with Country Ham
Yield
1 soupPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
fennel seeds
|
|
| 3 | tablespoons |
olive oil
|
|
| 6 | each |
leeks
thinly sliced, (about 4 cups) |
*
|
| 10 | each |
potatoes
peeled, cut into 1 inch pieces |
|
| 1 | cup |
ham
cooked, cut into 1/2 inch pieces |
*
|
| 10 | cups |
chicken broth
|
|
| 3 | cups |
red cabbage
thinly sliced |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
fennel seeds
|
|
| 45 | ml |
olive oil
|
|
| 6 | each |
leeks
thinly sliced, (about 4 cups) |
*
|
| 1E+1 | each |
potatoes
peeled, cut into 1 inch pieces |
|
| 237 | ml |
ham
cooked, cut into 1/2 inch pieces |
*
|
| 2.4 | l |
chicken broth
|
|
| 7.1E+2 | ml |
red cabbage
thinly sliced |
|
| 1 | x |
salt and black 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.
