Cream of Kale Soup
- Yield: 4 to 6 servings
- 4 smoked ham shanks
- Combine the ham shanks with the water in a saucepan. Bring to a boil and reduce the heat. Simmer for 50 minutes. Add the potatoes, carrots, celery root, leeks and onion. Bring to a boil and reduce the heat. Simmer for 10 minutes longer, skimming off any foam that appears on the surface of the cooking liquid. Drain, reserving the ham shanks, vegetables and 8 cups of cooking broth.
- Fill a medium saucepan halfway with water and add the salt. Bring to a boil and add the kale. Reduce the heat and simmer for 8 to 10 minutes. Drain in a strainer, discarding the cooking liquid. Chop the kale very fine in a food processor or put it through a grinder. The kale should measure about 1 1/2 cups.
- Melt the butter in the saucepan used to cook the kale. Add the flour and cook over medium heat for 2 to 3 minutes, stirring constantly. Add the reserved 8 cups of cooking liquid and bring to a boil, stirring constantly. Reduce the heat and simmer for 3 to 4 minutes.
- Add the cream, kale and ground pepper. Return to a boil and reduce the heat. Simmer for 1 to 2 minutes or until heated through. Add the vegetables and return to a boil. Ladle into soup bowls and serve with the ham shanks.
Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).