Leek And Potato Soup With Country Ham

Ingredients

2 gr cumin seeds
3 gr caraway seeds
2 gr fennel seeds
45 ml olive oil
6 slices leeks thinly
10 potatoes
230 gr ham
2,400 ml chicken stock
270 gr cabbage thinly
1 salt pepper

Instructions

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.