This 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 the chopped green kale, the green onions, the parsley, and the potatoes.
Thicken the liquid a little with flour and add a bit of cream just before removing from the burner. Season to taste.
The ham bone should be removed, and the pieces of ham remaining should be cut to proper size.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998
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