Leek & Potato Soup With Country Ham Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: cumin seeds,
1 tsp: caraway seeds,
1 tsp: fennel seeds,
3 tbsp: olive oil,
6: leeks, thinly sliced
Directions:
: (about
4 cups)
10 potatoes -- peeled and cut
: into
1 c cooked ham -- cut into
1/2 -inch
10 c chicken stock
3 c 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.
Recipe By : Nathalie Dupree
From: Path Date: Wed, 9 Oct 1996 15:25:42
~0700 (P
Source from luhu.jp
4 cups)
10 potatoes -- peeled and cut
: into
1 c cooked ham -- cut into
1/2 -inch
10 c chicken stock
3 c 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.
Recipe By : Nathalie Dupree
From: Path
~0700 (P
Source from luhu.jp