Title: Leek and Potato Soup with Country Ham
Categories: Soup
Yield: 10 Servings

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

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

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