Leek and Potato Soup with Country Ham
34
Ingredients
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
fennel seeds
|
|
| 3 | tablespoons |
olive oil
|
|
| 6 | each |
leeks
thinly sliced, (about 4 cups) |
* |
| 10 | each |
potatoes
peeled, cut into 1 inch pieces |
|
| 1 | cup |
ham
cooked, cut into 1/2 inch pieces |
* |
| 10 | cups |
chicken broth
|
|
| 3 | cups |
red cabbage
thinly sliced |
|
| 1 | x |
salt and black pepper
|
* |
Directions
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.
Nutrition Facts
Serving Size 1096g (38.7 oz)Amount per Serving
Calories 68623% of calories from fat
% Daily Value *
Total Fat 18g
27%
Saturated Fat 3g
17%
Trans Fat
0g
Cholesterol 18mg
6%
Sodium 898mg
37%
Total Carbohydrate
37g
37%
Dietary Fiber 9g
37%
Sugars g
Protein
47g
Vitamin A 16%
•
Vitamin C 117%
Calcium 10%
•
Iron 20%
* based on a 2,000 calorie diet
How is this calculated?
