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Leek and Potato Soup with Country Ham

A home-style Leek and Potato Soup with Country Ham made with Cumin Seeds, Caraway Seeds, Fennel Seeds, Olive Oil, and Leeks About. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 1 tsp
• 1 tsp
• 3 tbsp
• 6
• 10
• 1/2
• 1 cup
• 10 cup
• 3 cup

Method (preview)

1. 1

   In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn.

2. 2

   Remove to a small plate.

3. 3

   Add oil and heat over medium-low heat.

4. 4

   Add leeks and cook until soft, about 5 minutes.

5. 5

   Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds.

6. 6

   Reduce heat and simmer until potatoes are tender, about 15 minutes.

7. 7

   Season to taste with salt and pepper.

8. 8

   Contributed to the FareShare Gazette by Art; 20 November, 2001. www.fareshare.net