Try this Leek and Potato Soup with Country Ham recipe, or contribute your own.
Suggest a better descriptionIn 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 Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 183 | ||
Calories from Fat: 62 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 702.5mg | 24 % | |
Potassium 511.9mg | 13 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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