Danish Potato Soup
Other vegetables and cream make this Danish potato soup rich in flavour and texture.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 ham bone
- 2 all-purpose potatoes peeled and diced
- 6 scallions sliced
- 3 stalks celery chopped
- 1/4 cup fresh parsley minced
- 2 cups cabbage chopped
- 2 carrots diced
- 3 tbsp all-purpose flour
- 1 cup light cream
- ground nutmeg
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a soup pot, bring ham bone and 8 cups water to boil. Reduced heat and simmer, covered, 1 hour or until meat pulls away from bone.
- Transfer ham bone to plate. When cool enough to handle, remove meat and dice. Add ham, potatoes, scallions, celery, parsley, cabbage and carrots to pot and bring to boil. Reduce heat and simmer, covered, 40 minutes.
- In a small bowl, stir together flour and 1/4 cup cold water. Slowly pour into soup, stirring constantly. Bring to boil and cook 2 minutes, then reduce heat and stir in cream.
- Ladle into bowls and sprinkle each serving of Danish potato soup with nutmeg.
