Danish Gronkaal Soup (Green Kale Soup)

Danish Gronkaal Soup (Green Kale Soup)

Kale -- a cruciferous vegetable and member of the cabbage family -- packs this Danish soup with ample amounts of Vitamin A and C. Store kale no longer than three days on your refrigerator; longer storage results in strong-flavored, limp-leaved kale.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
30 mins

Danish Gronkaal Soup (Green Kale Soup)

Kale -- a cruciferous vegetable and member of the cabbage family -- packs this Danish soup with ample amounts of Vitamin A and C. Store kale no longer than three days on your refrigerator; longer storage results in strong-flavored, limp-leaved kale.

Ingredients
  • 1   recipe Ham Broth or 10 cups chicken broth
  • 2   cups cubed cooked ham or 2 cups coarsely chopped meat from pork hocks
  • 1 1/2  pounds potatoes, peeled and cubed (4 to 5 medium)
  • 1 1/2  cups sliced carrots (3 medium)
  • 1   cup chopped leeks (3 medium)
  • 1   cup sliced celery (2 stalks)
  • 3   cloves garlic, minced
  • 1/2  teaspoon ground black pepper
  • 1/2  teaspoon freshly ground nutmeg
  • 3/4  cup quick-cooking rolled oats
  • 4   cups coarsely chopped fresh kale
  • 1   tablespoon snipped fresh thyme
Ham Broth
  • 10   cups water
  • 2   pounds pork hocks
  • 2   carrots, cut into thirds
  • 3   stalks celery, cut up
  • 1   medium onion, cut in half
  • 1/4  cup fresh thyme sprigs, loosely packed
  • 3   bay leaves
  • 3   cloves garlic, minced

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Directions
1. 
In a 5- to 6-quart slow cooker combine Ham Broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg. Cover and cook on low-heat setting for 8 to 10 hours or on 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.
Ham Broth
1. 
In a 5- to 6-quart slow cooker combine Ham Broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg. Cover and cook on low-heat setting for 8 to 10 hours or on 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.

nutrition information

Per Serving: cal. (kcal) 204, Fat, total (g) 4, chol. (mg) 19, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 5, pro. (g) 10, vit. A (IU) 100, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 60, Cobalamin (Vit. B12) (g) 0, sodium (mg) 505, Potassium (mg) 832, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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