Danish Potato Soup

• 1 ham bone
• 6 green onions, sliced
• 1/4 c. minced parsley
• 2 carrots, diced
• 1 c. light cream
• 2 potatoes, peeled and diced
• 3 celery stalks, chopped
• 2 c. cabbage, chopped
• 3 Tbsp. flour
• nutmeg

1. In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone.
2. Remove ham bone.
3. When cool enough to handle, trim any meat and dice.
4. Discard bone.
5. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes.
6. Stir together flour and 1/4 cup cold water.
7. Slowly pour into the soup, stirring constantly.
8. Bring soup to a boil; cook 2 minutes.
9. Reduce heat; stir in cream.
10. Remove from the heat. Sprinkle a dash of nutmeg on each bowlful just before serving.

ham bone, green onions, parsley, carrots, light cream, potatoes, celery stalks, cabbage, flour, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=198505 (may not work)