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Danish Potato Soup Recipe

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This recipe for Danish Potato Soup, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindell, Kathern
Added: Saturday, October 21, 2006


1 ham bone
2 potatoes, peeled and diced
6 green onions, sliced
3 celery stalks, chopped
1/4 c. minced fresh parsley
2 c. chopped cabbage
2 carrots, diced
3 Tbs. flour
1 c. light cream
ground nutmeg

In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer for 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. Stir together flour and 1/4 cup cold water. Slowly pour into the soup, stirring constantly. Bring to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Sprinkle a dash of nutmeg on each bowlful just before serving. Makes about 6 servings.




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