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| Home -> [Ham, Pork, Soups & Stews] -> [Leek and potato soup with country ham Recipe] |
Leek and potato soup with country ham
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| Artist: |
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Yield: |
10 |
| Categories: |
Ham, Pork, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| tsp | Cumin seeds | | 1
| tsp | Caraway seeds | | 1
| tsp | Fennel seeds | | 3
| tbsp | Olive oil | | 6
| | Leeks, thinly sliced (about | | 4
| | Cups) | | 10
| | Potatoes, peeled and cut | | | -into | | 1
| cup | Cooked ham, cut into | | | -?inch | | 10
| cup | Chicken stock | | 3
| cup | Red cabbage, thinly sliced | | | Salt pepper |
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Procedures:
| 1 | Recipe by: nathalie dupree in a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn. | | 2 | Remove to a small plate. | | 3 | Add oil and heat over medium-low heat. | | 4 | Add leeks and cook until soft, about 5 minutes. | | 5 | Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds. | | 6 | Reduce heat and simmer until potatoes are tender, about 15 minutes. | | 7 | Season to taste with salt and pepper. |
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