Ingredients
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10 cups ham broth
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2 cups cooked hamcoarsely chopped meat or from pork hocks
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1 1/2 pounds potatoespeeled and cubed (4 to 5 medium)
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1 1/2 cups Carrotssliced (3 medium)
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1 cup leekschopped (3 medium)
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1 cup celerysliced (2 stalks)
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3 cloves of garlicminced
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1/2 tsp ground black pepper
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1/2 tsp ground nutmeg
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3/4 cup quick cooking oats
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4 cups coarsely chopped fresh kale
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1 tbsp chopped fresh thyme
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Ham Broth
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10 cups Water
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2 pounds pork hocks
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2 Carrotscut into thirds
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3 stalks celery
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1 medium onioncut in half
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a few sprigs thyme leaves
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3 Bay Leaves
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3 cloves of garlicminced
Directions
This dish is a classic of Danish home cooking. Many believe the Vikings came home to it after their expeditions and it is easy to tell why this dish was a favourite amoung Vikings! It consists of tender pork shank and chopped kale. Sometimes other vegetables are added, such as sliced carrot, diced potato, and sliced celery. The soup is served with a big slice of crusty bread and sometimes even mustard! I’m with the Vikings on this one… sounds delicious!
Preparation:
- In a 5- to 6-quart slow cooker combine Ham Broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg.
- Cover and cook on a low-heat setting for 8 to 10 hours or on a high-heat setting for 4 to 5 hours. Gradually stir in oatmeal.
- Stir in kale and thyme. If on low-heat setting, turn to high-heat setting.
- Cover and cook for 30 minutes more.
For the Ham Broth:
- The day before preparing the soup, in a 6-quart slow cooker combine water, pork hocks, carrots, celery, onion, thyme, bay leaves, and garlic.
- Cover and cook in a high-heat setting for 4 to 6 hours.
- Remove pork hocks. Remove meat from the pork hocks, coarsely chop (you should have about 2 cups). Set aside. Discard bones.
- Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through a sieve. Discard solids.
- Cover and chill broth and meat until ready to use. If necessary, before using, spoon off and discard any solidified fat from the top of the broth. If necessary, add enough water to broth to make 10 cups total liquid.
