Leek And Potato Soup With Country Ham

John Broadus (one of the founders of the Southern Baptist Seminary and the author of the most influential book on preaching ever written in America) was lecturing his class just nine days before he died when he paused and said: “Gentlemen, if this were the last time I should ever be permitted to address you, I would feel amply repaid for consuming the whole hour endeavoring to impress upon you these two things: true piety, and, like Apollos, to be men ‘mighty in the Scriptures.’” Broadus then paused and stood for a moment with his piercing eyes fixed upon the class. Over and over he repeated in that slow but wonderfully impressive style that was distinctively his, “Mighty in the Scriptures, mighty in the Scriptures.”

Kent Hughes

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”