| 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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