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Leek and Potato Soup with Country Ham
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 1/2-inch
1 c Cooked ham; cut into 1/2-inch
10 c Chicken stock
3 c Red cabbage; thinly sliced
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.
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