| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Dupree, Soup |
10 |
Servings |
INGREDIENTS
| 1 |
t |
Cumin seeds |
| 1 |
t |
Caraway seeds |
| 1 |
t |
Fennel seeds |
| 3 |
T |
Olive oil |
| 6 |
|
Leeks, thinly sliced about |
| 4 |
|
Cups), 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 |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1
#239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH
<phannema@wizard.ucr.edu>
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”