| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dupree, Soup | 10 | Servings | |
INGREDIENTS
| 1 | ts | Cumin seeds |
| 1 | ts | Caraway seeds |
| 1 | ts | Fennel seeds |
| 3 | tb | Olive oil |
| 6 | Leeks; thinly sliced (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 |
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>
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