Continuing with my potato theme (and throwing in a little Danish heritage), I give you Danish Potato Soup. Top with a generous dusting of freshly grated nutmeg to make this delicious soup even more special.
Try a chaser of Akvavit to complete your Danish potato experience...Just be sure you have a glass of water, that is strong stuff!
Danish Potato Soup
My hubby and I both gave this Taste of Home recipe two tubers (or thumbs) up~
1 meaty ham bone
2 medium potatoes, peeled and diced
6 green onions, sliced
3 celery ribs, chopped
1/4 cup minced fresh parsley
2 cups chopped cabbage
2 medium carrots, diced
3 tablespoons all-purpose flour
1 cup half-and-half cream
My notes: I used a smoked ham shank and increased the number of potatoes and carrots and would even add more next time I make this recipe. Instead of regular half and half I used fat free and I used Savoy cabbage. Also, the original recipe calls for no salt and pepper so I added a little of the former and a lot of the latter ;)
In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone.
Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes.
Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg. Yield: 6 servings.