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Nordic Potato Soup with Ham Recipe
|Thin skinned potatoes||1 1⁄2 Pound, peeled and diced (3 Medium Ones)|
|Onion||1 Large, finely chopped|
|Smoked ham hock||1 Pound (1 In Number)|
|Dry dill weed||1 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Calories 602 Calories from Fat 309
% Daily Value*
Total Fat 34 g52.9%
Saturated Fat 13.7 g68.6%
Trans Fat 0 g
Cholesterol 96.4 mg
Sodium 521.9 mg21.7%
Total Carbohydrates 52 g17.4%
Dietary Fiber 6 g23.8%
Sugars 8.1 g
Protein 23 g45.6%
Vitamin A 4.5% Vitamin C 74.1%
Calcium 12.6% Iron 18.9%
*Based on a 2000 Calorie diet
Cover and cook at low setting until ham hock and potatoes are very tender when pierced (7 1/2 to 8 hours).
Lift out ham hock and let stand until cool enough to handle.
Meanwhile, remove about 1 cup of the potatoes with a little of the broth; whirl in a blender or food processor until pureed.
Return puree to cooker.
In a small bowl, mix cornstarch and cream; blend into potato mixture.
Increase cooker heat setting to high.
Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup.
Cover and cook, stirring 2 or 3 times, for 20 more minutes.
Garnish with dill sprigs, if desired.