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Leek and Potato Soup with Country Ham

 
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28

color is not tempting but this soup is good enough to consume with pleasure, even if you do not add some lemon juice.. flavor of dry fried seeds is excellent..

Yield

1

soup

Prep

20

min

Cook

30

min

Ready

50

min

Low Cholesterol, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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