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Ingredients
- Water Ham hock Green kale Green onions Parsley sm Potatoes Flour Cream
Directions
- Nancy ChirichThis is another Eastern European-style soup, made rich by the addition of cream. While perhaps Jewish in rigin, the use of a ham hock is not kosher.
- This and the preceding recipe came from the recipes of the donor's Great-aunt Nora.
- Pour water over the ham hock and boil it. When the ham is almost done, add in the minced green kale, the green onions, the parsley, and the potatoes.
- Thicken the liquid a little with flour and add in a bit of cream just before removing from the burner. Season to taste.
- The ham bone should be removed, and the pcs of ham remaining should be cut to proper size.
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